Shrimp Busara

Have you tried this fish recipe yet?

1 hour 30 min (not including standing time), elaborate For the cheese and strawberry plait: lightly grease baking sheet and dust with flour. Make potatoes, pour off water and mash potatoes. Pour mashed potatoes into a large bowl, add yeast, flour and soup and mix until smooth. Add garlic, rosemary and about half of the Gruyère and knead again.

Then make an indentation in the dough and pour in the oil, knead again. Cover the dough and let it rise in a warm place for 1½ hours. Now knead the dough one more time and divide into 3 on the spot pieces. Form each piece into a roll.

Squeeze the three ends of the roll tightly together, then carefully braid into a plait, squeezing the remaining ends tightly together as well. Place the braid on the baking sheet, cover with a dishcloth, and let rise repeatedly for half an hour. Sprinkle the remaining cheese on the braid and bake in the heated oven at 190 degrees in about 40 min. Serve the plait warm.

For the shrimp busara:

Heat a little olive oil and butter in a frying pan, sauté the garlic in it. Add the parsley, breadcrumbs, peeled lime juice, fish stock, tomatoes, salt and pepper. Mix in the bay spice and extinguish with the white wine. Put in the shrimps and do it for 10 minutes.

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