Prawns with Zucchini Julienne in Lobster Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 10 shrimp (s), Seawater 13/15 size
- 2 zucchini
- 6 clove (s) garlic
- 100 ml stock, (lobster stock)
- 20 g butter
- olive oil
- 1 teaspoon thyme, dried
- Curry (madras curry)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- With the shrimp you should make sure that you get a seawater quality from certified farms if possible. They are more expensive, but also a lot better in terms of taste. I got the shrimp tails without a head or shell and the intestines had already been removed. After washing and drying the animals, only the tail fins were cut off for this dish.
- With a vegetable peeler, peel thin strips from a zucchini and cut 10 of these strips the width of the shrimp thickness. Bend the shrimp, wrap the strips and fix with a toothpick.
- Season the prawns with curry on one side and marinate this side in a little olive oil for about 20-30 minutes. This works best on a deep plate on which you have poured some oil.
- As a sauce, there is a lobster sauce with a strong garlic aroma. To do this, the toes are ground to a pulp in a mortar in order to use the full aroma.
- Melt the butter in a saucepan and lightly toast the garlic pulp in it. Deglaze with the lobster stock and simmer over low heat for about 15 minutes.
- Cut the remaining zucchini into fine strips. In a pan with a high rim, heat 2 tablespoons of olive oil, add the thyme, stir briefly, then place the zucchini strips in the pan and cook, turning them frequently. Season with salt and pepper.
- Heat some olive oil in a second pan and fry the prawns vigorously on the curry-seasoned side. Season with a little salt and pepper. Turn after about a minute and finish cooking on the exposed plate. Remove the wooden skewers before serving.
- Place the fried zucchini strips slightly twisted in the middle of the plate, spread the prawns all around and pour the sauce over them.
- There is also an oven-fresh baguette.
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