well shrimp puree I do not know but I can make "fish with roasted mushroom in butter cream !!!"?

Answer 1

www.sanjeevkapoor.com

Answer 2

Yes they will, they need to be kept cold, but unless you are making a force meat with the shrimp I don't know why you would puree them

Answer 3

Shrimp don't actually "puree" unless you add alot of liquid to them, then you have more of a shrimp soup, they fine mince in the processor

Answer 4

Shrimp Packets with Tomatillo Puree
[Reset]
Keys : Fish Seafood Low Calorie Fat Free Diet
Ingredients :

1lbsmall shrimp cooked and shelled
1canwaterchestnuts (6 oz.) drained and
chopped
2tblfresh cilantro minced
6xegg roll wrappers each about 6 inches
square
1lrgegg white
water
Tomatillo Sauce: recipe in directions
24lrgtomatillos
2cupwater
1/3cupfresh cilantro chopped
6xgreen onions chopped
7ozgreen chiles (1 large can)
4ozgreen chiles (1 small can)

Method :

* 6 Small ripe tomatoes, cored and cut into 1/2 inch cubes
* Mix shrimp, water chestnuts, and cilantro. For each packet, place 1/4 cup of the shrimp filling in the center of 1 egg roll wrapper.
* Brush edges of wrapper with egg white, then bring opposite corners together. Press edges of packet to seal.
* In a 5-6 quart pan, bring about 3 quarts water to boil.
* Add 2 of the shrimp packets at a time and cook on high heat, uncovered, just until wrapper is barely tender, about 3 mins.
* Using a slottet spatula or spoon, carefully lift out 1 packet at a time and place in a large bowl of ice water. When cool, lift out and drain well on paper towels.
* On each of 6 dinner plates, ladle about 1/6 of the tomatillo sauce; set 1 shrimp packet in sauce on a plate. (If made ahead, cover and chill up to 4 hours). Spoon about 1/6 of the remaining shrimp mixture and the diced tomatoes over each packet. Garnish with cilantro sprigs.
* Makes 6 servings
* TOMATILLO SAUCE
* Remove and discard hulls from 24 large tomatillos. Wash fruit. In a 2-3 quart pan, combine tomatillos and about 2 cups water; bring to boiling, then cover and simmer until tomatillos are tender to pierce, about 10 mins.; drain.
* In a blender, combine tomatillos, 1/3 cup chopped fresh cilantro, 6 green onions, ends trimmed and chopped, 1 large can (7 oz.) and 1 small can (4 oz.) diced green chiles, drained. Whirl until pureed. Add salt to taste.
* Let cool. If made ahead, cover and let chill up to 4 hours.
* If sauce is to thick to flow freely, thin with water.















Shrimp Flat Bread with Chickpea Puree and Cilantro Pesto
[Reset]
Keys : Main Dish Seafood Shellfish Herbs
Ingredients :

GRILLED FLAT BREAD
1 1/2cupwarm water
1/2tspdry yeast
4cupall-purpose flour
1/2tspsalt
2tbloil
CHICKPEA PUREE
2cupcooked chickpeas
3xgarlic cloves
1/4cupfinely-chopped red onion
2tblfresh lime juice
1tspchipotle puree
1tblhoney
1/2cupolive oil
Salt to taste
Freshly-ground black pepper to taste
1/2cuptahini
CILANTRO PESTO
2cupcilantro leaves
4xspinach leaves
1tblpine nuts
3xcloves garlic
3tblParmesan cheese
3tblfresh lime juice
1/4cupolive oil
Salt to taste
Freshly-ground black pepper to taste
GRILLED SHRIMP
16lrgshrimp
Olive oil as needed
Salt and freshly ground pepper
ASSEMBLY
Grilled Flat Bread
Chickpea Puree
8ozsoft goat cheese crumbled
Grilled Shrimp
Cilantro pesto
Chopped cilantro
Finely-diced red pepper

Method :

* Grilled Flat Bread: Mix water and yeast and let stand 15 minutes.
* Gradually pour in 2 cups of the flour and incorporate. Mix for about 1 minute to form a sponge. Let stand, covered for at least 1 hour.
* Put sponge in the bowl of a standing electric mixer. Using the dough hook, add the salt and oil, then flour 1/2 cup at a time to form a dough. Remove from bowl and knead until smooth.
* Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, let rise again for 1/2 hour and roll out.
* Preheat grill. Flatten the dough, brush liberally with olive oil and throw on the grill. Grill on 1 side until golden brown then turn over and grill on the other side.
* Chickpea Puree: Combine all ingredients in a food processor and process until smooth. Season with salt and pepper.
* Cilantro Pesto: Place all ingredients in a food processor and process until smooth. Season with salt and pepper to taste.
* Grilled Shrimp: Heat grill pan until smoking. Brush shrimp with olive oil and season with salt and pepper to taste. Grill for 1 minute on each side.
* Assembly: Spread 1/4 cup of the chickpea puree over each flat bread. Sprinkle with some of the goat cheese. Place 4 shrimp on each flat bread and top each shrimp with 1 teaspoon of the pesto. Garnish with chopped cilantro and finely diced red pepper.
* This recipe yields 4 servings.