{"id":203,"date":"2011-04-07T20:06:59","date_gmt":"2011-04-07T20:06:59","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=203"},"modified":"2019-05-04T04:41:45","modified_gmt":"2019-05-04T04:41:45","slug":"gebratene-garnelenspiese-mit-brunnenkresse-mayonnaise","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/07\/gebratene-garnelenspiese-mit-brunnenkresse-mayonnaise\/","title":{"rendered":"Gebratene Garnelenspie\u00dfe mit Brunnenkresse-Mayonnaise"},"content":{"rendered":"
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Gebratene Garnelenspie\u00dfe mit Brunnenkresse-Mayonnaise<\/h2>\n
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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Rezept drucken<\/a>\n\t\n \n<\/div>\n
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Gericht <\/span>Meeresfr\u00fcchte<\/span><\/div><\/div>\n <\/div>\n
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Zutaten
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  • 18<\/span> rohe Tiefseegarnelen<\/span> gesch\u00e4lt<\/span><\/li>
  • 1<\/span> Limette<\/span><\/li>
  • 1<\/span> Knoblauchzehe<\/span><\/li>
  • 1<\/span> TL<\/span> Edels\u00fc\u00df-Paprika<\/span><\/li>
  • 1\/2<\/span> TL<\/span> Rosenpaprika<\/span><\/li>
  • 5<\/span> EL<\/span> \u00d6l<\/span><\/li><\/ul><\/div>

    --Mayonnaise<\/h4>
    • 2<\/span> Frische Eier<\/span><\/li>
    • 200<\/span> ml<\/span> \u00d6l<\/span><\/li>
    • 150<\/span> Gramm<\/span> Magermilch-Joghurt<\/span><\/li>
    • 2<\/span> Bund<\/span> Brunnenkresse<\/span> (30g je Bund)<\/span><\/li>
    • Salz<\/span><\/li>
    • 2<\/span> EL<\/span> \u00d6l zum Braten<\/span><\/li><\/ul><\/div><\/div>\n

      Anleitungen
      <\/div> <\/h3>
      • Die Garnelen am R\u00fccken einschneiden und den dunklen Darm entfernen. Die Garnelen absp\u00fclen, trocken tupfen und auf Holzspie\u00dfe stecken. Die Limette hei\u00df absp\u00fclen, abtrocknen und die Schale d\u00fcnn abreiben. Die Limette auspressen. Den Knoblauch abziehen und zerdr\u00fccken. In einer kleinen Sch\u00fcssel mit drei Essl\u00f6ffel Limettensaft, Limettenschale, Edels\u00fc\u00df- und Rosenpaprika sowie \u00d6l verr\u00fchren. Die Garnelenspie\u00dfe damit bestreichen und so lange marinieren lassen, bis die Mayonnaise fertig ist.<\/span><\/div><\/li>
      • F\u00fcr die Mayonnaise: Eigelb mit den Quirlen des Handr\u00fchrers verr\u00fchren. Das \u00d6l auf h\u00f6chster Stufe zuerst tropfenweise, dann in d\u00fcnnem Strahl unterschlagen, bis eine cremige Mayonnaise entstanden ist. Den Joghurt vorsichtig untermischen. Die Brunnenkresse absp\u00fclen, trocken sch\u00fctteln und ohne die Stiele hacken. In die Mayonnaise geben. Mit Salz w\u00fcrzen und kalt stellen. Das \u00d6l in einer beschichteten Pfanne erhitzen und die Garnelenspie\u00dfe darin von jeder Seite zwei Minuten braten, zum Schluss salzen. Mit der Mayonnaise servieren.<\/span><\/div><\/li>
      • Dazu: frisches Baguette<\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n

        Notizen
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        Quelle: de.rec.mampf<\/span><\/div><\/div>\n\n
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        <\/div><\/path><\/g><\/g><\/svg><\/span>
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        Keyword <\/span>Garnelen<\/span><\/div><\/div>\n
        <\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[19,6],"tags":[104],"class_list":["post-203","post","type-post","status-publish","format-standard","hentry","category-fisch","category-hauptgerichte","tag-garnele","item-wrap"],"yoast_head":"\nGebratene Garnelenspie\u00dfe mit Brunnenkresse-Mayonnaise<\/title>\n<meta name=\"description\" content=\"Fisch - 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April 2011","format":false,"excerpt":"Zutaten: 400 g gesch\u00e4lte Krabben Saft von 1 Zitrone 1 TL gehacktes Basilikum 1\/2 Knoblauchzehe 2 kleine Zwiebeln 100 g Champignons 2 EL \u00d6l 1 EL Essig 1 TL Kapern Salz wei\u00dfer Pfeffer 1 Bund Brunnenkresse Zubereitung: Krabben in Zitronensaft, Basilikum und fein gehacktem Knoblauch 1 Stunde marinieren. Zwiebeln und\u2026","rel":"","context":"In "Fisch"","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/fisch-2\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3703,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/28\/garnelenpfanne-mit-g\/","url_meta":{"origin":203,"position":1},"title":"Garnelenpfanne mit Glasnudeln","author":"Steffen","date":"28. Januar 2012","format":false,"excerpt":"Zutaten 150 g Glasnudeln 4 Schalotten 4 Knoblauchzehen 2 Lauchstange 20 Riesengarnelen, ohne Kopf -a etwa 30 g 6 EL \u00d6l 1\/4 l Br\u00fche 8 EL Fischsauce Salz Pfeffer 1 Bund KorianderZubereitungDie Glasnudeln mit kochendem Waser \u00fcberbr\u00fchen und etwa 10 Minuten ziehen lassen. Schalotten und Knoblauch abziehen. Schalotten in Ringe\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3702,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/28\/garnelen-mit-brokkol\/","url_meta":{"origin":203,"position":2},"title":"Garnelen mit Brokkoli und Mandeln","author":"Steffen","date":"28. Januar 2012","format":false,"excerpt":"Zutaten40 g Mandeln4 Zwiebeln2 Knoblauchzehen400 g Brokkoli2 M\u00f6hren300 g Garnelen4 EL \u00d6l300 ml Gem\u00fcsebr\u00fche2 EL Fisch- oder Sojasauce1 Zitrone SaftPfeffer a.d. M\u00fchleZubereitung1. Mandeln im Wok ohne Fett goldbraun r\u00f6sten, herausnehmen und beiseite stellen. 2. Zwiebeln und Knoblauch sch\u00e4len und kleinschneiden. Brokkoli putzen und in kleine R\u00f6schen zerteilen. M\u00f6hren putzen und\u2026","rel":"","context":"In "Fisch"","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/fisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":794,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/22\/garnelen-mit-curry\/","url_meta":{"origin":203,"position":3},"title":"Garnelen mit Curry","author":"Steffen","date":"22. 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Mai 2011","format":false,"excerpt":"Zutaten Spargel-Fenchel-Salat 800 Gramm Weisser Spargel 600 Gramm Fenchel mit Gr\u00fcn 2-3 EL Oliven\u00f6l 2 D\u00fcnne Scheiben Zitrone Salz und Pfeffer aus der M\u00fchle Garnelen 12 Garnelen (mit Schale, \u00e0 20 g) 1-2 Knoblauchzehen 1 Rote Pfefferschote 1\/2 Bund Krause Petersilie 6 EL Oliven\u00f6l Zitronensaft Salz Vinaigrette 2 TL Zitronensaft\u2026","rel":"","context":"In "Salat"","block_context":{"text":"Salat","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/salat\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":769,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/20\/gebratener-reis-duftender-hafen\/","url_meta":{"origin":203,"position":5},"title":"Gebratener Reis „Duftender Hafen“","author":"Steffen","date":"20. 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