Shrimp with zucchini julienne in lobster sauce

Ingredients for 2 servings:

• 10 shrimp(s), Seawater 13/15 size
• 2 zucchinis
• 6 garlic cloves
• 100 ml stock (lobster stock)
• 20 g butter
• olive oil
• 1 tsp thyme, dried
• Curry (Madras Curry)
• salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Depending on the amount of ingredients, this is a snack or main course

When it comes to shrimp, you should make sure you get seawater quality from certified farms. They are more expensive, but also taste considerably better. I got the shrimp tails without heads and shells, and the intestines had already been removed. After washing and drying the shrimp, all that was left for this dish was to trim off the tail fins. Use a vegetable peeler to peel thin strips from a zucchini and cut 10 of these strips the same width as the shrimp. Curl the shrimp, wrap the strips around them, and secure them with a toothpick. Season one side of the shrimp with curry and marinate that side in a little olive oil for about 20-30 minutes. This is best done in a deep dish onto which a little oil has been poured. The sauce is a lobster sauce with a strong garlic flavor. To achieve this, the cloves are crushed in a mortar and pestle to a pulp to absorb the full flavor. Melt the butter in a saucepan and lightly fry the garlic paste in it. Deglaze with the lobster stock and simmer over low heat for about 15 minutes. Cut the remaining zucchini into fine strips. Heat 2 tablespoons of olive oil in a high-sided pan, add the thyme, stir briefly, then add the zucchini strips to the pan and cook, turning frequently. Season with pepper and salt. In a second pan, heat a little olive oil and sear the prawns on the curry-seasoned side until browned. Season with a little pepper and salt. Turn after about a minute and finish cooking on a platter. Remove the wooden skewers before serving. Arrange the fried zucchini strips, slightly twisted, in the center of the plate, scatter the prawns around and pour the sauce over them. Serve with an oven-fresh baguette.