Baked Potato
Shrimp New Orleans
Shrimp New Orleans
Ingredients:
2 (soup) tomato paste
2 (soup) chopped parsley
1 (tsp) thyme
½ (tsp) chopped chives
½ (tsp) chopped celery
½ (tsp) butter
2 (tea) of rice
5 (tea) water
100 grams of cleaned shrimp
2 tomatoes, seeded
salt and pepper to taste
2 cloves garlic
Preparation:
Sauté onion in butter and minced garlic. Add the celery, shrimp, tomatoes, salt, pepper, thyme, chives, tomato paste and water. Boil for 10 minutes. Add rice and cook over low heat for 15 minutes. Put a little more water if necessary. Check if the rice is on the point and serve sprinkled with chopped parsley.
Baked Potato
Ingredients:
2 (soup) of corn oil (or other)
4 large potatoes
Salt to taste
Sauce:
2 (soup) of green onions chopped
2 (soup) chopped fresh mint
2 (soup) chopped parsley
1 (tsp) paprika
1 cup plain yogurt
Salt to taste
Preparation:
Wash the potatoes with a brush, dry with kitchen paper. Brush potatoes with all the oil and sprinkle salt, wrap in foil and warm in the oven for 40 minutes. Stick with a toothpick to see if they are soft. Remove from oven and serve with yogurt sauce and herbs.
Sauce:
Mix the yogurt herbs, paprika and salt. Serve over potatoes.
Ingredients:
2 (soup) tomato paste
2 (soup) chopped parsley
1 (tsp) thyme
½ (tsp) chopped chives
½ (tsp) chopped celery
½ (tsp) butter
2 (tea) of rice
5 (tea) water
100 grams of cleaned shrimp
2 tomatoes, seeded
salt and pepper to taste
2 cloves garlic
Preparation:
Sauté onion in butter and minced garlic. Add the celery, shrimp, tomatoes, salt, pepper, thyme, chives, tomato paste and water. Boil for 10 minutes. Add rice and cook over low heat for 15 minutes. Put a little more water if necessary. Check if the rice is on the point and serve sprinkled with chopped parsley.
Baked Potato
Ingredients:
2 (soup) of corn oil (or other)
4 large potatoes
Salt to taste
Sauce:
2 (soup) of green onions chopped
2 (soup) chopped fresh mint
2 (soup) chopped parsley
1 (tsp) paprika
1 cup plain yogurt
Salt to taste
Preparation:
Wash the potatoes with a brush, dry with kitchen paper. Brush potatoes with all the oil and sprinkle salt, wrap in foil and warm in the oven for 40 minutes. Stick with a toothpick to see if they are soft. Remove from oven and serve with yogurt sauce and herbs.
Sauce:
Mix the yogurt herbs, paprika and salt. Serve over potatoes.
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