Scampi – cucumber – curry with coriander

Ingredients for 2 servings:

• 6 scampi
• salt and pepper
• 1 tbsp olive oil
• 1 shallot(s)
• ½ cucumber(s)
• ½ bunch coriander leaves
• 1 tsp butter
• curry powder
• 1 shot of white wine
• 1 shot of vegetable stock

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

If necessary, twist off the tails and remove the shells from the scampi, make a small cut in the back, and carefully remove the intestines. Wash the scampi and pat dry, season with salt and pepper, and fry on both sides in olive oil over medium heat. Place on a plate and set aside. Peel the shallot and finely dice. Peel the cucumber, halve it lengthwise, and scrape out the seeds with a spoon. Thinly slice the cucumber halves. Wash the cilantro and shake dry, pick off the leaves, and finely chop. Melt the butter in the scampi pan and fry the diced shallots. Season with a pinch of curry powder and immediately deglaze with the wine. Add the scampi, cucumber, and stock and cook gently over medium heat. Before serving, stir the cilantro into the scampi and cucumber curry. Serve with the “Couscous with Lime.”