Our recipes at the Hotel Marine Plaza are very practical sample and straight forward, right from the heart.

Pink Tender Shrimps stewed in tomato jus and burnt leaves

INGREDIENTS
200 gms Pink Tender Shrimps cleaned and de-veined
10 gms peel garlic finely chopped
20 gms red shallots finely chopped
05 gms celery stalk young juicy (chopped finely)
05 gms leek scented (chopped finely)
02 nos large juice lemons (thin slices on one lemon)
15 ml gin or white wine
200 gms salad tomato red fleshy (blanch and remove skin)
15 ml extra virgin olive oil
1 spring fresh oregano (herb)
15 ml fresh prawn shell stock
salt to taste
white pepper corn powder as per required

METHOD:
Heat a heavy bottom pan and burn finely sliced lemon
Sauté in olive oil – garlic, shallots, celery, leeks, fresh oregano
Remove the seeds of the blanched tomato and make a fine pure
Add the same to the above sautéed ingredients
Cook until the oil comes out of the tomato pulp
Add in the shrimps stock and allow to simmer on low heat
Marinate the shrimp with salt and pepper and sauté in a clean pan – flambé the shrimp with gin
Strain the tomato jus – through a fine strainer in to the sauce, flambé prawns add in the lemon as required

Recommended to be served with penne pasta or mashed potato