Fried Shrimp, Thyme Gnocchi, Tomato with White Wine

Starter of a 3-course menu that led Elvis Kudić to the finals of the Slovenia competition.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Carrot cream

  • 5 pieces Carrot, fresh

  • 1 piece Spices, cinnamon, ground

  • 150 ml Sweet cream

  • 50 g Butter, unsalted

  • pieces Salt, table

Fried shrimp

  • 12 pieces Fish, shrimp

  • pieces Salt, table

  • pieces Wheat flour, white, multi-purpose

  • pieces Wheat flour, white, multi-purpose

  • pieces Egg, fresh

  • 150 g Breadcrumbs, dried

  • 50 g Thyme, raw

  • 50 g Parsley, fresh

  • pieces Lime, fresh

  • pieces Oil, vegetable oil, canola

Gnocchi

  • 50 g Cheese, Parmesan, grated

  • 175 g Cheese, creamy

  • 150 g Wheat flour, white, multi-purpose

  • 1 piece Egg, fresh

  • pieces Salt, table

  • pieces Thyme, fresh

  • pieces Oil, olive

Tomato

  • 100 g Tomato, red

  • 50 g Butter, unsalted

  • 50 ml Alcohol, Wine, White

  • 2 spoons Sugar, white

  • pieces Thyme, fresh

  • pieces Salt, table

Steps

  1. Shrimp with Herb Breadcrumbs: Clean and season the shrimp. Add chopped chives, parsley, and lime zest to the breadcrumbs. Finely mix the ingredients. Prepare flour and eggs for breading. First, coat the seasoned shrimp tails in flour, then dip them in beaten eggs, and finally roll them in the breadcrumbs. Fry the breaded tails until golden brown in heated oil.

  2. Thyme Gnocchi: Add all the ingredients to a bowl and knead them into a dough. Dust the work surface with flour and shape the gnocchi. Fry the gnocchi on both sides until golden brown in a pan with heated olive oil.

  3. Tomato with White Wine: Cut cherry tomatoes into quarters and sauté them in melted butter. Add sugar and white wine, season, and cook until the wine evaporates.

  4. Carrot Cream with Cinnamon: Cook the carrots with a cinnamon stick until soft. Remove the cinnamon stick and drain the carrots. Add sweet cream and butter, then blend the carrots until smooth. Season the cream with pepper and salt to taste.

Nutrition Information (Per 100g)

  • Calories: 244.71 kcal
  • Fat: 11.45 g
    • Saturated Fat: 6.22 g
  • Carbohydrates: 23.35 g
    • Sugars: 3.52 g
  • Protein: 9.11 g
  • Fiber: 1.08 g