arthur
12-02-2012, 07:10 AM
* 1 guinea fowl about 1k8
* Two onions
* 50 cl cream
* 800 gr shrimp
* Two glasses of whiskey
* Peppercorns
* Garlic, salt, pepper
* A chorizo
* Thyme, parsley
* A little fat
cut your guinea like a chicken, burn the small feathers, then put the marinate in two glasses of whiskey, onion and herbs
two hours (return pieces from time to time)
peel the shrimp, cut in half
take a cast iron pan (not mandatory) do return your guinea pieces that you previously removed from the marinade (do not discard the marinade you will resservirez) with the remaining onion diced and herbs
Once the chicken is nicely browned, you add the sliced chorizo, shrimp, spices, thyme, parsley
let simmer for a quarter of an hour
you then add the marinade, salt and pepper you let simmer in core 1/2 hours
when the chicken is almost cooked, remove and add to the sauce cream and peppercorns, stir and turn in poultry
After another quarter of an hour you can serve
* Two onions
* 50 cl cream
* 800 gr shrimp
* Two glasses of whiskey
* Peppercorns
* Garlic, salt, pepper
* A chorizo
* Thyme, parsley
* A little fat
cut your guinea like a chicken, burn the small feathers, then put the marinate in two glasses of whiskey, onion and herbs
two hours (return pieces from time to time)
peel the shrimp, cut in half
take a cast iron pan (not mandatory) do return your guinea pieces that you previously removed from the marinade (do not discard the marinade you will resservirez) with the remaining onion diced and herbs
Once the chicken is nicely browned, you add the sliced chorizo, shrimp, spices, thyme, parsley
let simmer for a quarter of an hour
you then add the marinade, salt and pepper you let simmer in core 1/2 hours
when the chicken is almost cooked, remove and add to the sauce cream and peppercorns, stir and turn in poultry
After another quarter of an hour you can serve