John Myers
Contents
show
Ingredients
- 300 g Shrimp tails
- 2 tbsp Pickled olives
- 2 Garlic cloves chopped
- 2 Vine tomatoes
- 1 Romaine lettuce
- 2 tbsp Spice oil *
- Parmesan cheese
- Black pepper from the mill
- Fleur de sel
- 1 glass Pastis aniseed schnapps
Instructions
- * (Olive oil with chilli pepper, Knofi, peppercorns, rosemary)
- Peel the tomatoes, remove the tomato flesh, cut into small pieces. Peel and chop the garlic cloves. Cut the olives into small pieces. Wash the romaine lettuce.
- Slice the Parmesan cheese, place on a baking sheet lined with baking paper, press down and melt at approx. 180 °. Place the Parmesan stick on an upturned cup, allow to cool.
- Briefly sauté the finely chopped olives, garlic cloves and tomato pieces in the seasoning oil, remove.
- Now pepper the prawn tails and fry them briefly on both sides in the same pan. Remove the pan from the heat, pour the pastis over the prawn tails and flambé. Season the prawns with fleur de sel.
- Add the olive, garlic and tomato mixture to the prawns and let rest.
- Now place the Parmesan sticks on a plate, place the lettuce leaves in the hip and the shrimp with side dishes on the leaves.
Nutrition
Serving: 100gCalories: 95kcalCarbohydrates: 1.2gProtein: 16.1gFat: 2.6g
