Traditional shrimps and olive oil from Vermont (can become a tradition), served with Kale sauce and gold beets:
I took one pound of delicious shrimp on our farm market. I have all the ingredients to make one of my old favorites, shrimps and semolina, served with Sauteed Kale sauce and Golden Beet.
1 cup of graduated cheddar cheese
1 tblsp butter
2 eggs, fortified in a 1-cup bowl
1 LB of large Dwarf shrimp
1 small box of green hot peppers
2 tablespoons of chili powder 2 strips of bacon
1 large tomato sliced Kale
1 large yellow pepper cut into Golden Flowers
Chicken Broth Parsley
Vinegar of rice oats
Heat the oven to 350. Boil the meal according to the instructions. When they are thick waving your cheese, put one tablespoon of butter. Salt and pepper. In a separate bowl, split 2 eggs. Take 1 cup of your piece of mixture and mix with 2 eggs. Then return to the mixture. Place in a greased glass pan and bake at 350 ° C for 20 minutes.
Prepare 2 pieces of bacon in a large pan. Once the bacon is brown on both sides, remove it from the pan. Add the shrimp to the hot pan and cook the shrimps at a high temperature for 2 minutes each side and remove them from the pan. If the oil has gone, add a tablespoon of butter to the pan. Keep the cook hot and add the onion and the pepper to cook for about 2 minutes and add the chopped tomato. Add the chicken box, chicken broth and chili powder. Cook together while the sauce is a little thick. Add the shrimp again and turn on the heat.
Place a tablespoon of olive oil in a large pan, warm with hot honey. When the oil is hot, add the coffee. Place cover, warm it down and mix it every few seconds. Cook for about 3 minutes. Add the bacon that is placed away from the grill.
Wash your golden beet and boil. When cooking, rub the skins. Cut and put a teaspoon. of butter in a small pan and a little chopped parsley.
Heat all your dishes before serving. Put the mixture Shrimps on the cheese and arrange your vegetables according to the color.