Shrimp in mustard onions

Ingredients for 2 servings:

• 300 g shrimp(s)
• 1 onion(s)
• 1 garlic clove(s)
• 1 tsp mustard (dark beer mustard), e.g. from Köstritzer
• 3 cracklings
• some butter
• 1 tsp safflower oil
• 1 pinch(s) of Provence herbs
• 1 pinch of fleur de sel
• some parsley, fresh or dried finely chopped
• some pepper from the mill
• 1 stalk(s) baguette(s)

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 13 minutes

as an intermediate course or main course

Preparation: Chop the onions or cut them into small cubes. Press the garlic to break down the cells and release the essential oils, then chop them very finely. Slice the baguette. Cooking method 1: Preheat the pan, melt the crackling fat, and add a little butter once the fat has reached the desired degree of tenderness. Then fry the prawns. When the prawns have reached the desired degree of firmness, remove them. Cook the onions and garlic in the fat as in method 2. Finally, briefly toss the prawns in it again. Cooking method 2: Preheat the pan and melt the crackling fat. As soon as the fat has cleared, add the butter and toss the onions and garlic in it. When the onions have cooked and are slowly becoming translucent, add the prawns to the pan and pour a little oil over them. This way the butter won’t burn, and the prawns will suffer heat shock but won’t die from heat damage. After 1-2 minutes, add a teaspoon of mustard and stir in. If you like, stir in a little more beer or wine, depending on what you want to drink with it; it doesn’t hurt. After another minute, add a pinch of herbs de Provence and fleur de sel, and season with pepper and parsley to taste. Now you can almost pick out one of the prawns and test it for tenderness. I like it a bit more cooked, while others are almost raw foodists when it comes to seafood. So if you eat a prawn every half or a minute to test it, cooking is fun and you end up with it the way you want it. Just don’t overcook it, but you’ll get the hang of that over time. Add a baguette and a full-bodied red wine with not too much acidity, slightly dry and a bit of fire, and you’ll feel like you’re in heaven.