INGREDIENTS
16 medium-sized shrimps of good quality, peeled, topped and tailed
100 gr CITRUS mustard (shake well before use)
15 gr CITRUS vinaigrette (shake well before use)
50 gr vegetable broth, unsalted
3 cherry tomatoes cut in half
3 gr salt
30 gr olive oil
50 gr ouzo
Chopped parsley
A few baby rocket leaves
PREPARATIONCut the shrimps into a butterfly shape (Open the shrimp like a butterfly and remove the vein.)
METHODIn a frying pan, place the vegetable broth, the olive oil, the cherry tomatoes and the salt and gently bring to a simmer. Add the shrimps and saut? until they change colour. Gradually pour in the ouzo and allow the alcohol to evaporate. Add the vinaigrette with the mustard and leave to simmer for a further 2 minutes. Remove the pan from the heat and add the chopped parsley.
Place the shrimps on a plate and pour over the sauce from the pan. Finish with a few rocket leaves and serve.
HONEY
