Scampi with tomato and rosemary sauce

Name: Scampi with tomato and rosemary sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g frozen, ready-to-cook shrimps; 25 g Rocket; 5 Tomatoes; 1 red onion; 1 Garlic clove; 1 large aubergine; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Branch rosemary; 1 TABLESPOON Capers

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g frozen, ready-to-cook shrimps
25 g Rocket
5 Tomatoes
1 red onion
1 Garlic clove
1 large aubergine
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Branch rosemary
1 TABLESPOON Capers

Directions

1
Defrost the prawns. Clean the salad, wash and shake dry. Clean, wash and chop the tomatoes. Peel and finely dice onion and garlic. Clean, wash and cut aubergine into 12 thicker slices.
2
Heat 1 tablespoon of olive oil in a frying pan. Sauté the onion and garlic. Add the tomatoes and simmer at low heat for about 10 minutes. Season to taste with salt and pepper. Wash the rosemary, shake dry, remove the needles from the twig and chop finely.
3
Add rosemary and capers to the tomatoes.
4
Wash the shrimps and pat them dry. Heat 1 tablespoon of oil in a frying pan. Fry the prawns for 3-4 minutes while turning. Season with salt and pepper. Grill aubergine slices in a grill pan in portions on each side for about 3 minutes.
5
Arrange 3 aubergine slices on 4 plates. Fold the prawns into the tomatoes and spread on the eggplants. Garnish with salad.