John Myers
Ingredients for 4 servings:
- 15 shrimp(s), organic
- 1 onion(s)
- 2 cloves of garlic
- 4 tbsp tomato sauce
- 1 Allspice d’Espelette, dried
- 3 bell peppers, green
- 1 bell pepper(s), red
- 500 g pasta, short, e.g. B. Penne, Trofie, …
- Allspice d’Espelette syrup, for garnishing, if desired.
- olive oil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
Crossover from Istria and the Basque Country
Peel and devein the prawns. Do not discard the shells, but boil them in a little water for about 20-30 minutes. Dice the onion. Peel and press the garlic, or better yet, grate it with a fine grater. Finely slice the bell peppers. Finely grind the dried Espelette pepper or use store-bought Espelette pepper powder. Fry the prawns in a pan with a little olive oil, add the Espelette pepper powder, and fry. Add the prawn stock and simmer until thickened. Remove everything and place in a preheated oven at around 60°C. Add the onion to the same pan and sauté. Then add the garlic and sliced bell peppers and sauté briefly. Deglaze with the tomato sauce and simmer. Meanwhile, cook the pasta until al dente, add the prawns to the sauce, and add the pasta. Stir well, serve on large plates – preheated if possible – and drizzle with syrup if desired and available.
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