Summary

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

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Instructions

1. Peel and devein the prawns. Pick up the shells.
2. Quarter the cherry tomatoes. Halve the onions and cut into very fine slices. Scrape out the pulp of the vanilla pod.
3. 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.
4. Puree the basil stalks with the olive oil to an oil.
5. 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.
6. Serving:
7. Place the vanilla onions on a plate, place the prawns on top and drizzle with the basil oil. Garnish with basil leaves.
8. Can be served warm and cold.
9. The specified amount is a finger food serving for 4 people or a starter for 2 people.