Tomato carpaccio with prawns

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Peel the shrimps, except for the caudal fins, remove the intestines and wash them. Press garlic through a garlic press. Wash dill and chop finely. Mix 125 ml oil, garlic, dill and prawns, marinate cold for about 1 hour, turning occasionally. Peel and finely chop the onion. Season lemon juice with salt and pepper.

2. 2

   Add 4 tablespoons of oil drop by drop. Add the diced onion. Season to taste with syrup. Wash, clean and slice the curly tomatoes. Arrange the slices on 4 plates. Wash yellow cherry tomatoes, grate dry and cut in half. Clean and wash the rocket. Heat 1/2 tbsp. oil in a frying pan. Remove the prawns from the marinade, strip them lightly and fry them for 3-4 minutes, turning them, take them out and season with salt and pepper. Mix the dressing, rocket and yellow tomatoes and place in the middle of the carpaccio. Sprinkle prawns over it.

3. 3

   Clean and wash the rocket. Heat 1/2 tbsp. oil in a frying pan. Remove the prawns from the marinade, strip them lightly and fry them for 3-4 minutes, turning them, take them out and season with salt and pepper. Mix the dressing, rocket and yellow tomatoes and place in the middle of the carpaccio. Sprinkle prawns over it. Season with sea salt and pepper. Add good olive oil and bread

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
360 kcal

CARBS
13 g

FATS
21 g

PROTEINS
34 g