Ingredients
- 500 g of Amazonian feijão (mini beans)
- 100 g of sobrasada (Iberian pork sausage)
- 500 g large shrimps
- 2 shallots
- 50 g of crème fraîche
- 1 bunch of chopped parsley
-
butter
Preparation
-
In a pan of simmering water, precook the beans for 45 min.
-
Peel the shallots, chop them and sweat them in a large frying pan with a little butter. Cut the sobrasada into small pieces and mix them with the shallots. Continue to sweat everything over low heat. Drain the beans, rinse them and add them to the frying pan.
-
Salt and pepper the shrimp, then cook them over the coals for 1 minute on each side.
-
Mix the cream and parsley with the sobrasada bean stir-fry, divide them among the serving plates, top with the shrimp and enjoy immediately.
