object(WP_Post)#4226 (24) { ["ID"]=> int(44330) ["post_author"]=> string(1) "3" ["post_date"]=> string(19) "2018-09-25 09:50:13" ["post_date_gmt"]=> string(19) "2018-09-25 07:50:13" ["post_content"]=> string(247) "Do you want to change from the usual salmon and spinaches? Discover this recipe of salmon marinated, sided with Mediterranean vegetables and spelt. Delightful and healthy, it will please as much the gourmand than the people who watch their weight." ["post_title"]=> string(59) "Marinated salmon sautéed with vegetables, sided with spelt" ["post_excerpt"]=> string(248) "Do you want to change from the usual salmon and spinaches? Discover this recipe of salmon marinated, sided with Mediterranean vegetables and spelt. Delightful and healthy, it will please as much the gourmand than the people who watch their weight. " ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(6) "closed" ["post_password"]=> string(0) "" ["post_name"]=> string(57) "marinated-salmon-sauteed-with-vegetables-sided-with-spelt" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-04-26 10:12:09" ["post_modified_gmt"]=> string(19) "2019-04-26 08:12:09" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(59) "http://www.escal-seafood.de/recipe/saumon-legumes-epeautre/" ["menu_order"]=> int(365) ["post_type"]=> string(6) "recipe" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" }
Grilled shrimps skewers

Grilled shrimps skewers

Think about the shrimps for your summer barbecue. With zucchinis and tomatoes slices, it will be delightful for your guests, and it will allow you to vary from the meat.

Cooking Instructions: Grill
Ready in 20 minutes
Difficulty
Easy

Ingredients

For 4 persons :

300g of raw Shrimps Ecuador

1 lime

10g of green anises

2 red onions

2 zucchinis

150g of red and yellow cherry tomatoes

20cl of olive oil

30cl of fish fumet

15cl of dry white wine

½ of vanilla pod

20g of coconut milk

2 tablespoons of thick cream

30g of butter

2 shallots

Some salt and Espelette pepper powder

Cooking Instructions:

1. Thaw the shrimps as indicated on the packaging.

2. Chop the shallots and drop in a frying pan. Reduce with the white wine for 4 minutes over high heat, add the fumet and let cook over medium heat for 15 minutes.

3. Add the cream, the coconut milk, the seeded vanilla and the green anises, reduce again for 4 to 6 minutes.

4. Incorporate the butter in several times thanks to a whip or a mixer, pass through a chinois. Your sauce is ready, serve hot.

5. In a bowl, levy the lime zests and mix with olive oil.

6. Peel and cut the onions into quarters then cut the zucchinis in slices.

7. Thread alternatively shrimps and vegetables (onions, zucchinis, cherry tomatoes) on the skewers, season and add the lime perfumed olive oil.

8. Grill the skewers for 2 to 3 minutes each side and dress the skewers on some hot plates, sided with the vanilla coconut sauce and some rice.