Tomato-creamy dip with shrimps is a universal appetizer for any table. In this fragrant dip, you can dip not only shrimp, but also just slices of bread and chopped fresh vegetables.
It is necessary
- - 1 kg of shrimp;
- - 800 g of canned tomatoes in their own juice;
- - 200 ml heavy cream;
- - 100 ml of dry white wine;
- - 1 onion;
- - 2 tbsp. tablespoons of horseradish with cream;
- - 1 tbsp. a spoonful of ginger root;
- - 1 teaspoon of honey;
- - olive oil, salt, pepper.
Instructions
Step 1
Take large shrimp, boil them in salted water or fry in olive oil - whichever is more convenient for you. Peel, leave only the ponytails for beauty.
Step 2
Use a blender or food processor to puree the tomatoes. Instead of canned tomatoes, you can also use fresh ones, but first remove the skin from them.
Step 3
Peel the onion, cut, fry for a minute in olive oil along with 1 tablespoon of grated ginger root. Pour in dry white wine, evaporate it by 2/3 parts. Then add the tomato puree. Season with salt and pepper to taste. Cook over medium heat for 10 minutes, stirring occasionally. Add honey, stir, cook for another 5 minutes. Then cool it down.
Step 4
Whisk the chilled cream into a stiff froth. Mix them with cooled tomato paste and creamy horseradish. Stir gently with a spatula to maintain the volume of the cream. If required, add salt and pepper.
Step 5
Put the finished tomato-creamy dip in bowls or martini glasses (with a wide neck). Hang the shrimp by the tails on the edge of the glass. Serve the snack right away.
