Shrimp Pan with Spring Onions

Remove the scampi from the shell, rinse and dry with kitchen roll. Season with juice of one lemon, zest and pepper.

Peel tomatoes, cut into quarters, remove seeds and cut into cubes. Peel garlic, finely dice. Clean and rinse spring onions and cut into rings. Rinse and dry kitchen herbs, chop leaves.

Heat butter in a coated frying pan, sauté spring onions and garlic in it. Remove. Fry crayfish tails in the frying fat on both sides for 2 minutes.

Add tomatoes, spring onions and garlic, cook for 2 minutes. Add wine or stock and whipping cream, simmer on low heat for 2 min. Add salt, kitchen herbs and season. Garnish with basil if desired.

Crab tails are offered raw or cooked. For this dish, the raw ones are recommended, because the cooked ones are not suitable for frying, they become dry. First, the crab tails must be dissolved from the shell. Now slightly nick the back with scissors and carefully remove the black thread – the inedible intestine. Then rinse the crayfish tails and dry them thoroughly.

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