Ingredients:
250 g shrimp
6 corn tortillas
¼ butter stick
2 tomatoes, chopped
½ onion, chopped
2 tbsp soy sauce
2 tsp parsley, chopped
Salt and pepper
Vegetable oil
Preparing:
Fold tortillas into a cone shape and fasten with toothpicks.
Fry in oil until golden and brown.
Place over napkins to remove fat excess.
Fry the onion in butter.
Add the shrimp and tomato and season with salt and pepper.
Add remaining ingredients when shrimps begin to change color and mix well.
Cook over medium heat until the liquid is reduced completely.
Fill the cones with the shrimp mixture and serve.
Ingredients:
2 cans of artichokes
½ cup olive oil
2 garlic cloves, minced
2 tbsp lemon juice
1 tbsp fresh dill, chopped
1 tbsp fresh basil, chopped
1 tbsp fresh parsley, chopped
Salt and pepper
Preparing:
Mix oil with garlic, lemon juice and herbs .
Season with salt and pepper and mix well.
Drain the artichokes and cut in four.
Drizzle with the marinade and cover.
Refrigerate overnight.
Let stand at room temperature before serving.
Ingredients:
2 cups white rice
½ cup nuts
½ cup almonds
2 tbsp sugar
2 tbsp chopped fresh parsley
1 tbsp butter
Preparing:
Cook rice normally and set aside.
Place walnuts and sugar in a skillet over medium heat.
Stir constantly with wooden spoon until the sugar candy is made.
Remove from heat and spread the caramelized nuts on a tray.
Let cool and chop.
Brown the almonds in the oven at 180ºC (270ºF), placing them on a tray.
Mix the rice with candied walnuts, toasted almonds, butter and parsley and serve.
