Scampi skewer on tomato-apricot sauce

Name: Scampi skewer on tomato-apricot sauce
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 8 raw scampi (à ca. 20 g) without head + shell, with tail end; 2 Tomatoes (about 100 g each); 3 Apricot halves (tin); 1 TABLESPOON Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 ml Tomato juice; 7-10 Tbsp Sugar; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp lemon wedges, some spring onion rings and balm; 2 wooden skewers

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

8 raw scampi (à ca. 20 g) without head + shell, with tail end
2 Tomatoes (about 100 g each)
3 Apricot halves (tin)
1 TABLESPOON Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 ml Tomato juice
7-10 Tbsp Sugar
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp lemon wedges, some spring onion rings and balm
2 wooden skewers

Directions

1
Cut the scampi slightly and pull out the intestines. Wash the prawns, dab dry and put them on skewers. Clean, wash and dice the tomatoes. Dice the apricot halves. Heat the oil in a coated pan and fry the skewers in it for about 2 minutes on each side, seasoning with salt and pepper.
2
Remove the skewers and let them drip off on kitchen paper. Add the diced tomatoes and apricots to the pan. Deglaze with tomato juice and season with salt, pepper, some sugar and lemon juice.
3
Garnish with lemon wedges, spring onion rings and lemon balm. Serve with buttered, crisply gratinated baguette seasoned with orange pepper.