White Dishes With Pewter

Caramelized shrimp with mustard Reims





I am sometimes a bit masochistic in the kitchen. there are foods that I fully appreciate. Sometimes it works: for example, the lamb that smells bother me and I really started to appreciate, or the oyster that repulses me more. However, I do not understand why I resent the artichoke and shrimp. I like the Jerusalem artichoke (which is said to taste similar to artichokes, which I do not think) and I like the prawns that are fairly close when very large shrimp that I chose for this recipe. .. Well I do still no shrimp. But why it does not work with me while everything was good in this dish? Question of food texture, I think ...




This recipe is super fast and original with the Asian Association of notes and a typical French product.


caramelized shrimp with mustard Reims
Serves 2
200 g peeled prawns
3 tablespoons white wine 1 tablespoon
mustard Reims
1 tablespoon
honey 1 teaspoon of sauce

Dilute soy mustard in the wine. In a skillet, saute shrimp in white wine and mustard. Add honey and soy sauce. Simmer 2-3 minutes until sauce is caramelized.

Serve immediately over noodles Udon Japanese wheat to like here (super good), Italian pasta or rice.

Recipe Site Odélices.

Just a word on mustard Clovis I have chosen for this dish. Reims is a mustard and white wine vinegar white wine. It has a slight nose of wine, spicy and pungent flavors that work well with this recipe. Chalons, Reims and Dijon are of course the capitals of France mustard, Dijon mustard is the best known.

I love mustard. I have a weakness for the association between mustard and dill or mustard and lemon dressing for example. It is also excellent with a touch of curry.

More than a week to KKVKVK on the croque monsieur ... Remember that.

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Small cream & orange carrots! Tart &

I found this recipe by opening an email from Cooking AZ.
I changed the quantities, then removed the orange blossom and a little sugar 2 preparations ... after tasting, I did well, it's pretty sweet like that! For

6 jars of cream 4 large carrots

an untreated orange
3 eggs 140g brown sugar

15cl cream

I peel carrots, cut into rounds and bake in a pan water.
Meanwhile, I collect the zest and juice from orange. In a pan, I reduced the juice and zest. When carrots
are cooked, I make the 2 / 3 mashed fine, and I mix it with 70g of brown sugar and orange juice reduced. I reserve.
I mix the remaining core cooled and mixed with 70g of sugar, 3 eggs and cream.

In small pots, I put a good spoonful of mashed carrots, then I fill with cream of carrot.
For cooking, it's 40 minutes in a bain marie in a preheated oven at 180 ° C.

Kids love ... we must repeat!

Tiffany Engraving Faq

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