Summary

Ingredients

• 1 kg shrimp (s), if possible fresh or frozen, raw, with shell and head
• 2 small lemon (s), untreated
• 150 g rocket
• 4 teaspoons capers
• 50 g olives, black, pitted
• 5 tablespoon vegetable stock, instant
• 5 tablespoon white wine
• 5 tablespoon olive oil
• 4 tablespoon parsley, chopped
• salt and pepper

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Instructions

1. Thaw the frozen prawns in a colander. Twist the tails off the head and carefully remove them from the shells. Slightly cut the shrimp on the back and remove the intestine (recognizable as a black thread). Wash the prawns and dry them with kitchen paper. Cut the lemons into thin slices, wash the rocket, pat dry and, if necessary, chop up a little.
2. Salt and pepper the prawns and fry them in hot olive oil for about 3 minutes. Add the lemon wedges (put some aside for garnish) and fry briefly with the prawns. Add capers, olives and half of the rocket. Deglaze everything with the broth and white wine and simmer for about 1 minute. Season with salt and pepper and serve with the remaining rocket.
3. You can also serve fresh ciabatta and a simple tomato salad.