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QimiQ
Benefits
Quick and simple preparation
Creamy indulgent taste with less fat
All natural, contains no preservatives, additives or emulsifiers
15
easy
Ingredients for 4 portions
For the ancho chili sauce
250
g
QimiQ Sauce Base
1
tsp
Dried ancho chili peppers
2
tbsp
Vinegar
Water
2
tbsp
Olive oil
1
Garlic clove(s),
finely chopped
1
Onion(s),
finely chopped
Cumin,
ground
4
cl
Tequila
Cilantro / coriander,
fresh
300
ml
Clear vegetable stock
1
Lime(s),
juice only
Salt and pepper
For the pasta
500
g
Pappardelle pasta
Olive oil
Cilantro / coriander,
minced
Salt and pepper
600
g
Shrimp, ready to eat
Garlic
Method
1.
For the sauce, soak the chili in warm water for approx. 1 hour. Drain, remove the stems and seeds and blend together with the vinegar and enough water to create a smooth paste.
2.
Sauté the garlic and onion in the hot olive oil. Add the chili paste and cumin and flambé with the Tequila.
3.
Add the cilantro, vegetable stock and QimiQ Sauce Base, bring to a boil and continue to cook until the required consistency has been achieved.
4.
Blend and finish with the lime juice, salt and pepper.
5.
Cook the pasta al dente.
6.
Sauté the cooked pasta in olive oil and chopped cilantro and season to taste with salt and pepper. Sauté the shrimps in olive oil and garlic.
7.
Arrange the pasta, sauce and shrimps on a plate and serve immediately.