The Patagonia shrimps, as well as those from Chubut, give life to these sorrentinos, served with a sauce of roasted chili.
for 2 portions
| 150 g. | FLOUR |
| 2 units | EGGS |
Chili sauce
| 100 g. | CHILI |
| 5 g. | GLUCOSE |
| 5 cc. | VINEGAR |
| 100 cc. | VEGETABLES BROTH |
| n/a | SALT AND PEPPER |
Stuffing
| 20 g. | ONION |
| n/a | THYME |
| 200 g. | SHRIMP |
| 30 g. | PUMPKIN PURÉE |
| 10 g. | RED CHILI |
| 10 g. | GREEN CHILI |
Make a paste with flour and eggs. Stretch and save covered with a moist cloth. Take the liquid from the onions and chili, add shrimps and cook. In a bowl, put this preparation together with the squash purée and thyme. Process slightly, leaving remains. Make sorrentinos.
*Chili sauce *
Burn chili with fire, add the broth and process. Put the preparation in a pan and add glucose and vinegar. Let it boil.
The shrimps of Patagonia are special crustaceous developed in an environment free from contamination, which makes its flesh very appreciated. Of several sizes, with a slight cooking they are delicious.
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