Potato pan with scampi skewers
easy
30 mins
30 mins
Ingredients
- 10 small scampi tails (approx. 100 g) in the shell
- 250 g Potatoes
- 1 Onions
- 50 g Mozzarella cheese
- 2 stem(s) Sage
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 10 g Herb Butter
- 7-10 Tbsp Lemon
Directions
- 1
Breaking scampi dicks out of their shells. Leave the tail end on, remove the intestines. Wash and pat the scampi dry and put them on 2 shashlik sticks. Peel and wash the potatoes and cut them lengthwise into halves or quarters.
- 2
Onions peel, in columns cut. Drain mozzarella and dice. Remove sage leaves and wash. Add potatoes and onions to the hot oil and fry for about 15 minutes, turning occasionally.
- 3
Season with salt and pepper. Drain the oil. Spread the mozzarella and sage leaves, except for something to garnish, on top and bake under the hot grill for about 2 minutes. In a second coated pan, melt the herb butter and fry the skewers for 2 minutes, turning them over.
- 4
Arrange on the potatoes. Pour frying fat over them and serve garnished with remaining sage and lemon.
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