Noray recipes

Noray shrimps in poblano butter

Noray shrimps in poblano butter: we show you our peculiar version of the well-known French “beurre blanc”, this time, with our incredible Noray shrimps from the middle of the plateau, created by the great chef Roberto Ruiz, who has created this amazing dish!

Dare to cook with Noray and share your recipes on Instagram with #recetasnoray!

Latest recipes

Categorías de recetas

How to prepare the recipe of Noray shrimps in poblano butter

Ingredients (for 4 people)

24 butterflied shrimps
400g butter
200 ml of white wine vinegar
Juice of a lemon
2 poblano peppers, peeled and crushed
4 chopped shallots
Fine salt
Ground black pepper
2 corn pancakes

Elaboration

For the poblano butter:

Put the shallots, lemon juice and a little white wine (dry) in a frying pan over medium heat.
Add the diced butter (until you get the texture you want), the crushed poblano peppers and a pinch of salt and pepper.

FINAL AND PRESENTATION:

We mark the shrimps with a little bit of oil. Add salt and pepper.
To assemble the dish, place the poblano chile butter sauce as a base and arrange the shrimp already marked.
Finish with a pinch of pepper and jalapeño bell pepper slices.
To give a crunchy texture, cut the corn pancake into strips and fry in very hot oil for a few seconds until golden brown.
As a final step, place the crispy corn strips on top of the shrimp and poblano chile butter sauce.

Noray recipes

Noray shrimps in poblano butter

How to prepare the recipe of Noray shrimps in poblano butter

Ingredients (for 4 people)

Elaboration

Buy our Noray shrimps to make the recipe of Noray shrimps in poblano butter

Suscribe to our newsletter and get a 10% off on your first purchase!