Prawns with Vanilla Onions and Basil Oil
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 shrimp (s)
- 8 cocktail tomatoes
- 3 small onion (s)
- sugar
- 1 vanilla pod (s)
- olive oil
- 1 dash white wine, dry
- sea-salt
- Black pepper from the mill
- olive oil
- 4 stalk / s basil
- Basil - leaves for decoration
Print Recipe
Pin Recipe Instructions
- Peel and devein the prawns. Pick up the shells.
- Quarter the cherry tomatoes. Halve the onions and cut into very fine slices. Scrape out the pulp of the vanilla pod.
- Heat some olive oil in a pan and fry the onions until translucent. Caramelize with a little sugar and add the vanilla pulp. Deglaze with a dash of white wine. Add the tomato quarters and let it soften a little.
- Puree the basil stalks with the olive oil to an oil.
- Fry the shells of the prawns in the olive oil. As soon as they have given off the taste, take them out and toss the prawns.
- Serving:
- 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 warm and cold.
- The specified amount is a finger food serving for 4 people or a starter for 2 people.
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