Red Shrimp With Caramelized Onions

Red shrimp are known as the second lobster because they have a taste and texture very similar to lobster. In particular, red shrimp are caught naturally in cold and clean seas, so they have a natural pink-red color.

CUISINE: SPANISH	PREP TIME: 30 MINS
SERVES: 2	COOK TIME: 20 MINS

Ingredients

• Red shrimp Nissi (6 pieces)

• Sliced onion (200 g)
• Puff pastry (1/2 sheet)
• Egg (1 piece)
• Brown sugar (40 g)
• White wine (75 ml)
• Salt
• Black pepper
• Chives
• Extra virgin olive oil

Preparation

1. Defrost the prawns by submerging them in salted water.
2. Peel the prawns afterward.
3. Sprinkle some flour on the countertop and roll out the puff pastry with a rolling pin, then cut the sheet into two portions.
4. Prick the puff pastry, brush the edges with beaten egg, and bake at 200 ºC for 15 minutes.
5. Sear the prawn tails in a hot pan with oil, then season with salt and pepper.
6. Prepare the caramelized onion: Sauté the sliced onion in a bit of oil until it gets color, then add the wine and sugar.
7. Once the sugar is dissolved and the wine has evaporated, set it aside.
8. Place the caramelized onion and prawn tails on top of the pastry, then warm everything together in the oven at 180 ºC for about 3 minutes.
9. Finish by garnishing with some chopped chives.

Tips and Advice

• Defrost the raw prawns with their shells in salted water to speed up the defrosting process and prevent their heads from oxidizing. The salt also helps the prawns retain their salt content.
• Baking the puff pastry "blind" involves cooking it with a weight on top. Prick the pastry, place chickpeas on top, and bake at 200 ºC for 15 minutes.
• If you brush the puff pastry with egg, it will turn a golden color. For those with allergies, you can brush it with liquid cream instead.

See more:

• Grilled red prawn with herb oil
• Argentina red shrimp garlic butter