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Fried shrimp with samphire or wakame

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Ingredients for 2 servings:

  • 6 large shrimp(s), e.g. butterfly shrimp
  • 2 tbsp oil
  • 60 g samphire
  • 6 scallops
  • 1 small pepper
  • salt and pepper
  • Paprika powder
  • Parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 21 minutes

Thaw the shrimp if necessary, wash and pat dry, then season with salt, pepper, and paprika. Rinse the scallops, pat dry, and season with freshly ground pepper. Rinse and dry the parsley, then finely chop. Cut the peppers into small rings and set aside. Heat the oil in a pan and fry the shrimp and mussels for about 3 minutes per side. Heat the samphire with 50 ml of water, drain, and sprinkle with parsley and the pepper rings. Place the samphire on the plates and arrange the shrimp and mussels on top. Serve with warm baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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