Noray recipes

Noray shrimps with oronjas stewed in butter and saffron

Our ultra-fresh shrimps offer great versatility for any type of preparation. And the best example is this recipe from chef Miguel Ángel de la Cruz with which you can unleash your skills at the stove and cook a dish full of flavor that combines sea and mountain ingredients.

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How to prepare the recipe of Noray shrimps with oronjas stewed in butter and saffron

Ingredients (for 4 people)

16 Noray raw shrimps
200 gr butter
50 gr fresh cream
16 small-sized oronjas (Amanita Caesarea)
8 saffron threads
Salt

Elaboration

Peel the Noray shrimps and reserve in the refrigerator.
In a suitable saucepan, place the butter and heat slightly, add the mushrooms and confit until they have a mellow texture, add the cream and the saffron threads. Season and set aside.
In a non-stick frying pan, cook the Noray shrimps on both sides until they acquire a pinkish hue. Season.

FINAL AND PRESENTATION:

In a suitable dish, arrange the butter and saffron cream, place the candied mushrooms on the cream and arrange the Noray shrimps on top of the mushrooms. Serve hot.

Noray recipes

Noray shrimps with oronjas stewed in butter and saffron

How to prepare the recipe of Noray shrimps with oronjas stewed in butter and saffron

Ingredients (for 4 people)

Elaboration

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