Shrimp, complemented by a nutritious side dish of vegetable dumplings - this dish is sure to delight you with its unique taste. This low-calorie meal is packed with vitamins and minerals.
It is necessary
- - 300 g of shrimp;
- - 300 g pumpkin;
- - 150 g of potatoes;
- - 100 g flour;
- - 1 egg;
- - 1 large tomato;
- - 1 clove of garlic;
- - 50 g of white wine;
- - 50 g of parsley;
- - salt and curry.
Instructions
Step 1
Wash the potatoes thoroughly and boil them in their skins, adding salt to the water before cooking. Peel the pumpkin and cut into small cubes. Cover a baking sheet with oiled paper and place the pumpkin cubes on top of it. Bake until soft at 200 degrees.
Step 2
Chill potatoes under running water, peel and mash with chilled pumpkin. Stir and refrigerate for 20 minutes. Meanwhile, boil defrosted shrimps in salted water. Cleanse them by removing the shell and head. Leave a couple of shrimps for decoration, cut the rest into smaller pieces.
Step 3
Add curry powder, egg, and then flour to the chilled pumpkin-potato mixture. Stir. The dough should be soft and smooth. Place it on a floured table and roll it into a cylinder about 1.5 cm in diameter. Cut into small pieces with a knife to make the dumplings. Boil them in boiling water for a couple of minutes.
Step 4
Heat oil in a skillet and sauté chopped garlic. Pour wine into a frying pan, put shrimp and finely chopped parsley. When the liquid boils, add chopped tomato, salt, curry. Wait until it boils again, then add the dumplings. Simmer over low heat. Cooking time is 20 minutes.
