Summary

Ingredients

• 8 large scampi
• 2 beefsteak tomato (s)
• 2 cloves garlic)
• 4 bunch rocket
• olive oil
• Balsamic vinegar
• salt and pepper
• sugar
• mustard
• 1 onion (s)
• Parmesan

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Instructions

1. Peel the scampi down to the tail segment, cut almost to the tail segment and remove the intestines. Wash the rocket and remove the stalks.
2. Make a dressing from olive oil, mustard, balsamic vinegar, salt, sugar and pepper.
3. Cut the onion into fine cubes, peel the tomatoes and cut the pulp into large cubes.
4. Heat the olive oil in a pan, fry the scampi while adding salt. Take the scampi out of the pan. Sweat the onion cubes until translucent. Add the tomato pulp and thin garlic slices and cook briefly. Mix in the scampi and season again with salt and pepper.
5. Mix the rocket with the dressing. Arrange on plates. Arrange the scampi and tomato ragout on the salad and sprinkle with grated parmesan.