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Daniel CADIOU

> White Onion

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> 4 pieces Header Bag> Winglass> Girsac

Recipe Idea

Panfuf of Gambas with white onions

For 4 persons, separate the heads from the tails of 24 big raw gambas.
In a casserole, melt 2 chopped white onions in olive oil. Before to get the onions golden, add the gambas heads and make it brown. Add 3 spoonfuls of condensed tomatoes, paprika and about 35 ml of water.
Put salt, pepper and crush roughly the heads, then let simmer for 20 min.
During this time, shell the gambas tails without taking off the fin, make it brown in olive oil.
Squeeze the sauce in a sieve and add a few drops of Tabasco.
Serve the tails with the sauce and basmati rice.

 
SARL DANIEL CADIOU - Manoir du Bant - 29440 Plouzévédé - FRANCE - Phone: 33 (0)2 98 69 99 17 - Fax: 33 (0) 2 98 69 96 04 -