Shrimps Don Quijote is a very tasty main course, which, in smaller portions, can also be served as an appetizer. Not exactly a quick recipe, but if desired, it can be prepared a day in advance. Usually, I prepare the sauce with the shrimp scraps, and their cleaning, the béchamel, the day before.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 1 Hour
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 16 Jumbo Shrimps
- 200 ml béchamel sauce
- 2 cloves Garlic
- 4 slices of bread
- 1 bunch Parsley
- 20 ml White wine
- 400 ml tomato sauce
- to taste Extra virgin olive oil
- to taste Salt and pepper
- to taste Chili pepper
Preparation
Wash the jumbo shrimps under running water, and shell them, leaving the tail intact.
Use a toothpick to remove the intestine from your shrimp.
It’s the black thread found on the upper part.
Place the shells and heads of the shrimps in a deep-bottomed pot and sauté with two tablespoons of extra virgin olive oil.
After a few minutes, add the tomato sauce, cover with water, and cook for about 50 minutes.
Once cooked, blend everything in a food processor, strain, and season with salt.
Meanwhile, toast the slices of bread in the oven, previously rubbed with a clove of garlic.
Quickly sauté the shrimps in a sauté of garlic, oil, and chili pepper for just a few minutes.
Add the tomato, the béchamel, and let it cook for just another minute.
Plate the garlic crostini, and place your shrimps with all the sauce on top, sprinkling with chopped parsley to taste.
Serve very hot.
Notes
Tip: Of course, they will be tastier if you manage to make the béchamel yourself.
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