Summary

Ingredients

• 20 shrimp (s)
• 300 g olives, black without stone
• 4 egg (s)
• 5 cloves garlic
• 2 heads lettuce, possibly Romana
• 2 bell peppers, red and yellow
• 1 bunch parsley, smooth
• 250 ml broth
• 250 ml white wine
• 1 teaspoon capers
• Extra virgin olive oil
• salt and pepper

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Instructions

1. Puree the olives very finely with parsley, garlic, capers, 4 - 5 tablespoons of oil, pepper and salt with a food processor.
2. Heat the oil in a pan and add the mixture. Let sizzle for about 5 minutes, deglaze with the broth and cook vigorously for another 5 minutes. Add the wine and simmer until the sauce has the desired firmness. Stir frequently, season generously with pepper and carefully with salt. Let the sauce get cold.
3. Boil the eggs hard, let them cool down and quarter them lengthways.
4. Peel the prawns, remove the intestines and rinse the prawns, cut lengthways in the middle and leave only the lower tip together. Fry in the pan with pressed garlic as desired and season with salt and pepper. Set aside and let it get lukewarm.
5. Peel the peppers lengthways with the peeler and remove the stalk and seeds, cut into fine strips.
6. How to serve: Spread the plucked lettuce leaves and strips of peppers on a plate. Place the egg halves on top. Pour the sauce generously on top and finally add the prawns. Possibly drizzle with a little oil. Decorate with finely chopped parsley. Also tastes very good with grated Parmesan.
7. Enjoy with toasted bread.