Guinea fowl with shrimps

Name: guinea fowl with shrimps
Total time: 30 min
Yield: 4
Ingredients: 400 gram guineafowl fillet; 50 gram white almonds; 2 tablespoon sherry; 2 clove garlic peeled; 25 gram dark chocolate; 1 mespoint cayenne pepper; 1 bunch parsley; 4 tablespoon olive oil; 4 shallot shredded; 1 onion shredded; 400 gram tomato without seeds, de fielded; 150 milliliters dry white wine; 1 chicken broth tablet crumbled; 150 gram Dutch shrimp

Sprinkle the guinea fowl fillet with salt and pepper. Grind the almonds with the sherry, the garlic, the chocolate, the cayenne pepper and half the parsley ...

Ingredients

Kitchen Stuff

1 blender

Directions

Sprinkle the guinea fowl fillet with salt and pepper. Grind the almonds with the sherry, garlic, chocolate, cayenne pepper and half of the parsley to a smooth mass. Set this aside.
Heat the olive oil and fry the guineafowl fillets around light brown. Remove them from the pan and keep them warm under aluminum foil.
Fry the shallots in the shortening. Mix in the tomato cubes, wine and chicken stock cube and simmer for 5 minutes.
Put in the almonds and put the guineafowl fillets in the sauce. Let them cook for 8 minutes.
Chop the rest of the parsley. Spoon half of the shrimp through the sauce.
Serve the guinea fowl fillets with the sauce. Put the rest of the shrimp sprinkled with parsley on the meat.
Delicious with rice with fried strips of serrano ham and deep-freeze beans.