Scampi mozzarella skewers with garlic bread
easy
25 mins
25 mins
Ingredients
- 8 Raw scampi in a bowl
- 7-10 Tbsp (à 40 - 50 g)
- 7-10 Tbsp juice of 1/2 lemon
- 7-10 Tbsp Salt
- 1 knife tip Caraway seeds
- 80-100 g Baguette
- 1 package (250 g; 20 pieces) Mozzarelli (45 % fat in dry matter)
- 1 Garlic clove
- 50 g Butter or margarine
- 7-10 Tbsp Lemon Pepper
- 100 g Watercress
- 12 Lemon slices
- 7-10 Tbsp Nasturtium for the
- 7-10 Tbsp Garnish
Directions
- 1
Wash and drain the scampi. Bring 1/2 litre water, lemon juice, some salt and caraway seeds to the boil. Add the scampi and let them simmer for about 5 minutes at low heat. Remove from the stock and drain.
- 2
Loosen the scampi (except for the tail) from the shell, cut them open and remove the intestines. Cut the baguette into pieces. Drain the mozzarelli on a sieve and arrange them on 8 wooden skewers alternating with baguette and scampi.
- 3
Peel the garlic and press it through a garlic press or chop it finely. Mix with fat and a pinch of salt. Heat the fat in a frying pan and fry the skewers while turning them until the baguette pieces are crisp.
- 4
Season with lemon pepper. Clean, wash and drain the watercress. Arrange skewers with watercress and lemon slices on plates. Garnish with nasturtium.
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