Homemade noodles with shrimp sauce
Among seafood, shrimp is a staple in our diet. It's enjoyed as a standalone dish, in salads, or as appetizers. For convenience, manufacturers have introduced a rather unique shrimp classification system, which we'll help you understand. Here's a guide to choosing shrimp.
- red bell pepper – 1 pc.
- small onions – 2 pcs.
- salt – to taste
- peeled shrimp – 150 g
- yellow bell pepper – 1 pc.
- juice of 1 lemon
- dill – 1 bunch
- butter – 1.5 tbsp.
- sour cream – 200 g
- flour – 400 g
- egg (yolk) – 2 pcs.
- heavy cream – 2 tbsp.
- eggs – 2 pcs.
- dill – 1 bunch
- salt – to taste
- Prepare the noodles. Wash, dry, and chop the dill. Sift flour onto a work surface, make a well in the top, pour in the cream, eggs, and yolks, and mix thoroughly. Add the dill, season with salt, and knead into a stiff dough.
- On a floured surface, roll the dough thinly into a circle. Dust with flour, roll it into a log, and cut into 6–7 mm wide strips. Carefully unroll the strips, place them on a tray, and let them dry for 2 hours.
- Prepare the sauce. Peel and finely chop the onion. Core the pepper and cut the flesh into small cubes. Heat the butter in a saucepan and sauté the onion for 5 minutes. Add the bell pepper and cook, stirring, for another 6 minutes.
- Sprinkle the vegetables with lemon juice, drizzle with sour cream, and season with salt and pepper to taste. Simmer over low heat for 4 minutes.
- Wash the dill, dry it, chop it finely, and add it to the sauce along with the shrimp. Heat for 3 minutes. Remove from heat and keep warm.
- Place the noodles in boiling salted water and cook for 6–7 minutes. Drain in a colander and shake vigorously. Arrange on plates and drizzle with the sauce. When serving, garnish with olives. Lemon wedges are optional.
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