Serves 4
300 G Shrimps Shelled
150 G Mixed
Sofrito For a Porro Thin
2 Tbsp Olive Oil
30 g butter 1 tablespoon Tomato paste
Vegetable Broth
500 100 Cl G
Potatoes 1 / 2 cup wine
Sale Pepe
Combine the garlic and leeks into hot oil and butter, cook over low heat for 10 ', pour the broth, add the potatoes into pieces and cook for 30'. Combine the shrimp and wine and after a while 'mix all together, put it back in pot, add salt and bring to a boil and serve with freshly ground pepper.
0 comments:
Post a Comment