Argentinian red prawns with tomato and onion salad

Ingredients for 1 servings:

• 150 g shrimp(s) (Argentine red shrimp – Pleoticus muelleri), deveined, headless, with shell
• e.g. baguette(s)
• 150 g tomatoes, chopped, from the can
• 75 g onion(s)
• 2 garlic cloves
• 2 tbsp rapeseed oil
• 1 heaped tsp Pesto alla Genovese
• 3 tbsp extra virgin olive oil
• 3 tbsp balsamic vinegar
• 1 tsp sautéed oregano
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

First, place the chopped tomatoes in a bowl. Then, chop the onion and garlic. Add the onion (reserve a little of the onion for the pan) and half of the garlic to the bowl with the tomatoes. Add the pesto, balsamic vinegar, oregano, and olive oil. Season to taste with salt and pepper. The salad is ready and can sit. Put a pan, preferably an iron pan, on the heat (electric hob level 4). When the pan is hot, add the rapeseed oil and spread it with a pastry brush. Fry the prawns for 6 minutes on each side. After turning the prawns, add the rest of the onion and half of the garlic to the pan with the prawns. After frying, arrange the contents of the pan on a plate. Serve with the tomato salad. Baguette goes perfectly with this.