Shrimp with vanilla onions and basil oil

Ingredients for 4 servings:

• 8 shrimp(s)
• 8 cocktail tomatoes
• 3 small onions
• Sugar
• 1 vanilla pod(s)
• olive oil
• 1 shot of dry white wine
• Sea salt
• Pepper, black from the mill
• olive oil
• 4 sprigs of basil
• Basil leaves for decoration

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

attractive starter, can also be served in small portions as finger food

Peel and devein the prawns. Reserve the shells. Quarter the cherry tomatoes. Halve the onions and slice very thinly. Scrape out the seeds from the vanilla pod. Heat a little olive oil in a pan and sauté the onions until translucent. Caramelize with a little sugar and add the vanilla seeds. Deglaze with a splash of white wine. Add the tomato quarters and let them soften slightly. Blend the basil stalks with the olive oil until smooth. Fry the prawn shells in the olive oil. Once they have released their flavor, remove them and toss the prawns. To serve: Place the vanilla onions on a plate, place the prawns on top, and drizzle with the basil oil. Garnish with basil leaves. Can be served hot or cold. The specified quantity is a finger food portion for 4 people or an appetizer for 2 people.