*English below (scroll at the bottom of the recipe – green background ) 👇 ⬇️ 👇
Asa cum v-am mai povestit si cu ocazia altui post, stamppot defineste o mancare traditionala olandeza, facuta la baza din cartofi si diverse combinatii si adaugiri de legume (uneori si fructe), pasate sub forma de piure intr-o consistenta mai rustica/grosiera. Poate fi alaturat cu succes unei fripturi, unui carnat rumenit pe gratar (aceasta fiind cea mai comuna varianta de servire in Olanda), unor oua prajite, sau se poate manca simplu. De data aceasta l-am alaturat unor creveti si ce a iesit a fost minunat 🙂
Ingrediente: (Pentru 2 portii)
- 500 g creveti (proaspeti sau congelati)
- 5 cartofi dulci medii
- un ardei kapia mare
- 2 fire ceapa verde
- o lingura de zahar brun
- 40 g unt
- o bucatica de ghimbir
- un catel de usturoi
- 2 morcovi mari
- 100 ml lapte
- 2 linguri reductie de otet balsamic
- 5 cepe rosii medii
- patrunjel proaspat
- sare si piper
- 20 ml ulei de masline
Preparare:
Se curata cartofii, morcovii si ghimbirul, se taie bucati relativ egale si se pun intr-o oala la fiert cu putina sare.
Cat timp se fierb cartofii si morcovul, se curata ceapa, se taie in 2 pe lung si apoi felii egale. Se curata crevetii de invelisul exterior si de picioruse, se clatesc cu apa rece si se lasa la scurs. Ardeiul kapia se taie in 4 bucati pe lung si apoi se taie feliute egale. Ceapa verde se taie rondele egale.
Intr-o tigaie se pune uleiul de masline si cand acesta s-a incins se adauga ceapa. Se gateste pana cand incepe sa se inmoaie, dupa care se adauga ardeiul kapia, se amesteca bine si se lasa la gatit pana cand incepe si acesta sa se inmoaie. Se adauga apoi zaharul si reductia de otet balsamic, se amesteca bine si se mai lasa cam un minut.
Se adauga apoi ceapa verde, se amesteca bine si se opreste focul. Se lasa deoparte.
Intr-un wok incapator se pune untul si cand acesta s-a topit, se adauga crevetii, se presara piper dupa gust si se gatesc la foc iute cateva minute pana cand sunt facuti. Inainte de a inchide focul, se adaugam catelul de usturoi zdrobit, amestecam energic ca sa distribuim bine unsturoiul printre creveti si oprim focul.
Cand legumele s-au fiert, se scurg de apa, se scoate ghimbirul si se arunca (acesta este de regula foarte atos si va ramane tare sau in bucati mari, l-am folosit doar ca sa ii „furam” aroma in timpul fierberii 🙂 ). Se adauga cei 100 ml de lapte si se zdrobesc cu ajutorul unei prese de cartofi sau a unui zdroboitor. Se potriveste de sare si piper.
Pe un platou incapator se pune piureul intr-un strat egal si consistent, se adauga apoi ceapa caramelizata iar deasupra se pun crevetii si se scurge restul de sos din tigaie, peste. Se presara deasupra sare, piper si patrunjelul maruntit.
English translation:
As I told you in a previous post, stamppot defines a traditional Dutch dish, prepared primarily from potatoes and various combinations and additions of vegetables (sometimes also fruits), mashed in the form of a puree with a rustic consistency. It can be enjoyed together with a steak, a sausage browned on the grill (this being the most common serving option in the Netherlands), some fried eggs, or it can be eaten simple, as it is.
This time I joined it with some shrimps and what came out was wonderful 🙂
Ingredients: (For 2 servings)
- 500 g shrimps (fresh or frozen)
- 5 medium sweet potatoes
- a large bell pepper
- 2 green onions
- a spoonful of brown sugar
- 40 g butter
- a small piece of ginger
- 1 clove of garlic
- 2 large carrots
- 100 ml milk
- 2 tablespoons balsamic vinegar reduction
- 5 medium red onions
- fresh parsley
- salt and pepper
- 20 ml olive oil
Preparation:
Clean the potatoes, carrots and ginger, cut them into relatively equal pieces and put them in a pot to boil with a little salt.
While the potatoes and carrots are boiling, peel off the onion, cut it in half lengthwise and then into equal fine slices. Clean the shrimps from the outer shell and legs, rinse them with cold water and let them drain.
Cut the pepper into 4 pieces lengthwise and then cut into equal slices. Cut the green onions equal slices.
Put the olive oil in a pan and when it is hot, add the onion. Cook until it starts to soften, then add the pepper, mix well and let it cook until it starts to soften. Then add the sugar and balsamic vinegar reduction, mix well and leave for about a minute.
Add the green onion, mix well and turn off the heat. Leave aside.
Put the butter in a large wok and when it has melted, add the shrimps, sprinkle pepper to taste and cook on high heat for a few minutes until they are done. Before turning off the heat, add the crushed clove of garlic, mix vigorously to distribute the oil well among the shrimps and turn off the heat.
When the potatoes, ginger and carrots are boiled, drain the water well, remove the ginger and throw it away (you only used it to „steal” its aroma during cooking 🙂 ). Add the 100 ml of milk and smash everything together with the help of a potato press. Season with salt and pepper.
On a large plate, put the puree in an even and consistent layer, then add the caramelized onion and put the shrimp on top and drain the rest of the sauce from the pan on top of everything.
Sprinkle salt, pepper and chopped parsley on top.
If you try the recipe, let me know how you liked it! 😊
| Nutrition Facts | |
|---|---|
| Servings: 2 | |
| Amount per serving | |
| Calories | 980 |
| % Daily Value* | |
| Total Fat 31.5g | 40% |
| Saturated Fat 13.6g | 68% |
| Cholesterol 574mg | 191% |
| Sodium 991mg | 43% |
| Total Carbohydrate 107.1g | 39% |
| Dietary Fiber 18.9g | 67% |
| Total Sugars 42.8g | |
| Protein 68.4g | |
| Vitamin D 11mcg | 57% |
| Calcium 452mg | 35% |
| Iron 4mg | 22% |
| Potassium 1255mg | 27% |
Sunt curioasa daca veti incerca reteta, sa imi spuneti cum v-a placut. 🙂
*Toate fotografiile si textele imi apartin. Reproducerea acestora, integrala sau partiala, fara acordul meu scris, se pedepseste conform legilor in vigoare ( Legea nr 8/1996 privind dreptul de autor si drepturile conexe. ) – Toate drepturile sunt rezervate.
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