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SHRIMP WITH SEAFOOD

INGREDIENTS:

• 1 medium onion cut in half
4 cloves garlic
• 50 g of fresh fennel and a pinch of fennel seeds (optional)
• few sprigs parsley 1 sheet
bay
• 20 grams of tomato puree
• 1 teaspoon black pepper
• Jamaica or 90 grams of olive oil
• 1 / 2 teaspoon
• salt 1 kg of whole shrimp or shrimp
1200 grams of water 350 g couscous
• few strands of saffron
• 250 grams of cream

PREPARATION: Put

1. onion, garlic, fennel, parsley and bay leaf into the glass and crushed 5 seconds at speed 8.
2. Add the tomato puree, pepper, 50 grams of olive oil, salt and pepper and sauté 5 minutes, temperature Varoma, speed1.
3. Peel shrimp, reserving heads and shells half. Place peeled shrimp in the container Varoma. Add the glass
4. heads and shells reserved, mix for 30 seconds at speed 5 and go down gradually increasing speed up to 10. Download
5. debris left on the walls of glass and add 700 g of water. Varoma put into position and set 8 minutes Varoma temperature, speed 1.
6. Meanwhile cover the couscous with 400 grams of hot water, add 40 grams of oil and season. Mix well and let stand for 5 minutes.
7. Place steamed shrimp on the tray Varoma and enter into the container Varoma couscous. Varoma put into position and set 8 minutes Varoma temperature, speed 1. Remove the container
8. Add the saffron, cream and 100 grams of water within vessel and schedule 2 minutes, temperature 90, Speed \u200b\u200b1. Skip
9. cream seafood by the Chinese or colander and sevir accompanying couscous and shrimp.