Rodrigo Hilbert teaches you how to make potato salad with shrimp and potato peel straw with hollandaise sauce. The cook will make the most of the ingredients and prepare a recipe without waste. #NhacGNT #RodrigoHilbert #TemperoDeFamília Ingredients: For the clarified butter: 400 grams of unsalted butter For the shrimp broth: Shrimp shell (about 600 g of whole shrimp) washed and drained 2 tablespoons of oil Leaves of a leeks, chopped 2 cloves of garlic, crushed 1 onion, diced (roughly) Stems of parsley, chopped 3 grains of white pepper 1 and ½ liters of water For the hollandaise sauce: 6 egg yolks 5 spoons (soup) shrimp broth 2 tablespoons vinegar 200 g clarified butter (added little by little) Salt and black pepper to taste For the potato salad with shrimp: 500 g shelled and cleaned shrimp 8 potatoes ¼ bunch of chopped parsley without stems 200 g of bacon Salt and white pepper to taste Olive oil 1 stalk (white part) of leek 1l of shrimp broth for cooking the potatoes 300gm of hollandaise sauce Straw of peel 6 potatoes For and potato skin straw: Skin of 6 English potatoes Oil for deep frying Salt to taste Preparation: For the clarified butter: Melt the butter slowly (10 to 15 minutes) in the steam of the bain-marie, Do not allow the utensil containing the butter to come into direct contact with the water. Let it melt without stirring. After the butter has melted, let it rest for 5 minutes off the heat. Carefully remove the foam that will float to the surface of the melted butter with a spoon. Using a sieve and cheesecloth, gently filter the melted butter into a bowl, being careful not to transfer the whey and white impurities to the already filtered butter. Always reserve in the refrigerator. For the shrimp broth: In a pan, add the oil and heat it. With the oil already hot, add the shrimp shells and let them fry until they are golden brown. Add the garlic and onion and mix until the onion wilts. Add the leek leaves, parsley stems and peppercorns. Add water and cook over low heat for 10 to 15 minutes. When the froth that remains the purity of the broth starts to rise, remove it with a ladle and turn off the heat. Sieve the broth into a bowl, separating the liquid from the solid. Save the vegetables and shrimp heads for the next broth. The liquid part is ready to be used. For the hollandaise sauce: Combine the vinegar, broth and salt to taste. Bring to a boil and boil for a minute to evaporate the vinegar. Let it cool. Sift the egg yolks and mix with the reduced shrimp broth and cold vinegar. Beating with a whisk, place the mixture in a bain-marie without letting the container touch the water, using only the steam to emulsify. Add the clarified butter little by little, beating vigorously without stopping until it thickens and forms a thick sauce, for about 10 minutes. Season with salt and black pepper to taste. Book. For the potato salad with prawns: Cut the leek in half horizontally and chop into thick slices. Peel the potatoes and reserve the skins in a bowl of water to make potato peel straw. Chop the potatoes into cubes of the same size and place in water to prevent them from darkening. Season the shrimp with salt and white pepper and set aside. In a pan, add the shrimp broth and potatoes and bring to a boil. Cut the bacon into small cubes and place in a frying pan and heat to fry until crispy. Remove the bacon from the pan, preserving the remaining fat for frying the shrimp. With the bacon fat in the pan still hot, add the shrimp. Mix well and add the leek. Let them cook well until they are pink and cooked. Then turn off the heat and set aside. For potato peel straw: Remove the peels from the water and dry well with a paper towel. Cut into very thin slices. In a frying pan, add oil for deep frying and heat until hot. Add the potato skins and let them fry, being careful not to burn them. Remove from the oil with a slotted spoon and let dry on paper towels. To assemble: In a mixing bowl, place the potatoes, shrimp, hollandaise sauce and mix everything. Finish with bacon and potato peelings. ------------------------------------ Sign up for Nhac GNT: http://bit.ly /NHACGNT Follow Nhac GNT on social media! Facebook: / nhacgnt Instagram: / nhacgnt Twitter: / canalgnt Pinterest: / nhacgnt Many More Recipes: http://www.nhacgnt.com.br