Scampi bowls

Ingredients for 2 servings:

• 20 scampi
• 7 shallots
• 4 garlic cloves
• 1 bunch of spring onions
• 5 small chili peppers, red, from the Asian store
• 8 cherry tomatoes
• 100 g herb butter
• 1 shot of pastis
• 2 shots of white wine or broth
• 3 tbsp olive oil
• n. B. Salt
• n. B. Pfeffer
• 1 pinch of Madras curry
• 1 pinch of chili powder

Instructions

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

Spicy, delicious and quick to make

Preheat the oven to 250°C. Peel and chop the shallots, or pulse them in a food processor. Peel the garlic, remove the green parts from the chilies, and pulse the garlic and chilies in a food processor or chop them very finely. Halve the cherry tomatoes. Trim the spring onions and slice them into very thin rings. Cut the herb butter into several small pieces. Heat the olive oil in a pan. First, fry the shallots over high heat, then add the garlic and chili mixture and continue frying until it begins to smell. Then add the tomatoes and scampi, heat briefly, and deglaze with the pastis. Add the herb butter and white wine and toss to coat. Season with salt, pepper, curry powder, and chili powder, toss to coat, and remove the pan from the heat. Add the leeks or spring onions, stir, and divide the mixture between two ovenproof bowls, each about 15 cm in diameter. Place the bowls in the oven for about 10 minutes. Serve with onion baguette. Warning: This is a very spicy dish. If you don’t like spicy food, replace the chilies with paprika and the chili powder with sweet paprika. The recipe is intended as a main course. It can also be divided into several small bowls and served as an appetizer.