Summary

Ingredients

• 20 shrimp (s), with caudal fin
• 2 chilli pepper (s), red & green
• 4 garlic clove (s)
• 1 bunch parsley, smooth
• 1 large can (s) tomato (s), peeled
• 1 tablespoon butter
• 2 tablespoon olive oil
• 200 ml stock (lobster stock) from the glass
• 2 scoops mozzarella
• salt
• Cayenne pepper

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Instructions

1. Cut the shrimp lengthways up to the caudal fin and remove the intestines.
2. Cut the chilli peppers lengthways, core them and dice them very finely, chop the garlic and parsley very finely and mix. Drain the tomatoes and roughly chop them.
3. Heat the butter and oil in a pan, add the prawns and fry for 2-3 minutes, turning them, season with salt and cayenne pepper and remove from the pan.
4. Sauté the chilli cubes in the frying fat, deglaze with the lobster stock and boil down thickly, add the tomatoes and let simmer for 5 minutes.
5. Put the prawns with the parsley and garlic mixture under the tomatoes, season to taste.
6. Spread 5 prawns with the tail fin upwards together with the tomato sauce on four refractory portion casserole dishes. Cut the mozzarella and spread over it.
7. Bake until golden brown for 5-7 minutes under the preheated grill.
8. Ciabatta or baguette tastes good with it.