Scampi on couscous

Ingredients

Directions

1. 1

   Peel 4 shallots for the tomato stock. Wash and clean the tomatoes. Chop the shallots and tomatoes coarsely. Heat 1-2 tablespoons of oil in a frying pan. Brown the shallots in it. Add fresh tomatoes, canned tomatoes with juice and poultry stock.

2. 2

   Bring to the boil, cover and simmer for about 1 1/2 hours. Then pass through a fine sieve. Season with salt, pepper, sugar and possibly oil. Defrost deep-frozen shrimps. In the meantime clean and wash the spring onions and cut them into thin rings.

3. 3

   Peel 2 shallots and dice finely. Wash and quarter the cherry tomatoes. Wash the thyme and pluck the leaves. Remove the shrimps from their shells, except for the tip of their tails. Make a longitudinal incision in the back, remove the dark intestine if necessary.

4. 4

   Wash the shrimps and pat them dry. Heat butter in a pot. Brown spring onions, 2 shallots and tomatoes in it. Add wine, Noilly Prat and fish stock and bring to the boil. Stir in couscous.

5. 5

   Take the pot off the stove. Cover and let it swell for about 5 minutes. Heat 1-2 tablespoons of oil in a frying pan. Fry the prawns for 2-3 minutes on each side. Sauté the thyme briefly. Season with salt and pepper and keep covered warm.

6. 6

   Wash the herbs and chop them finely except for a little basil. Stir 1 tablespoon of oil into the couscous. Heat 1/4 litre of tomato stock again (freeze the rest). Place a metal ring (approx. 8 cm Ø; alternatively fold 4 rings of aluminium foil) on a deep plate.

7. 7

   Pour in some couscous and press it smooth. Pour on the stock. Arrange the prawns on the couscous. Garnish with basil. Add the rest of the couscous.