디시인사이드

(1) Sauvignon Blanc: Great value for money

(2) Sweet shrimp ceviche

Ruby kiwi: It looked beautiful.
Orange: It was sweet and nice

(3) I also added [lemon zest] in between

(4) Menbosha

Bottom: Bisque cream sauce / Top: Red shrimp (+butter).
Tossed in a tangy mayonnaise-based sauce

(5) I made a [sweet shrimp] pasta using the leftover [bisque sauce]

Cooking process:

(6) I peeled the shrimp

(7) Fire Show lol

(8) bisque sauce

(9) I removed the shrimp veins

(10) I chopped the shrimp (not too finely, so it still has a bit of texture)

(11) I will put this inside the [menbosha]

(12) Since this is too soft, I recommend refrigerating it first and then using it

(13) Fry at a low temperature.

(If you fry at high heat, the [bread] may burn before the [shrimp] is cooked)

(14)Red shrimp

Put it together with [butter] in a zipper bag and cook it using the [sous vide] method

(Poach for 20 minutes while maintaining 60–70°C)

(15) Garlic + paprika powder + lemon zest + lemon juice + salt + pepper + mayonnaise + parsley + onion + olive oil

Add the above ingredients and mix well

(16) After cutting the [red shrimp], mix it with these ingredients

(17) This is [shrimp] for grilling.

I skewered it with chopsticks so it wouldn't shrink

(18) Beurre Manié (butter and flour mixed in a 1:1 ratio)

It is used to adjust the [concentration] of the dish

(19) Cut the [orange]

(20) Ruby kiwi: It is really pretty.

Orange juice + lemon juice: mix and add to the [ceviche sauce]

(21) Add [fresh cream] to the [bisque] and adjust the [concentration] with [beurre manié]

(22) After preparing it like this, transfer the dish to a plate

(23) Adjust the [sauce] to this level of [concentration]

(24) Finely chop the garlic

(25) Sweet shrimp bisque pasta: adjust the concentration with [beurre manié]

It took a very long time to cook, but I'm satisfied