Serving
Serve immediately garnished with sliced lemon and mint leaves.
When making salad dressing, first add 1-2 whole peeled cloves of garlic to the olive oil and allow to steep for about 15-20 minutes. Remove the garlic before you add vinegar to the garlic-flavoured olive oil that will not leave an aftertaste of garlic on your breath.
Ingredients
- 500 g prawn (or shrimp) tails
- 1 tsp Vegeta No MSG
- Podravka ground black pepper
- 200 ml olive oil
- 50 ml brandy
- 100 ml dry white wine
- 200 g cherry tomatoes
- 150 g sweet corn
- 50 g rocket or other bitter salad leaves
- 50 ml wine vinegar
- 2 cloves garlic
- 3 mint leaves
- lemon
- salt
We used
Vegeta NO MSG added
Preparation For this recipe you only need imagination!
Medium complexity 4 Persons 25 min
- 1 Shell and devein prawns or shrimp, or thaw if using frozen.
- 2 Sprinkle with Vegeta No MSG and ground black pepper, drizzle with 100 ml olive oil and leave to marinate for 20 minutes.
- 3 Heat a heavy-bottomed skillet and grill the prawns. Top with the brandy and ignite.
- 4 When done with flambéing, add the white wine and sauté until the liquid is reduced.
- 5 Cut each cherry tomato in two, and add the halved tomatoes to a salad bowl. Drain and add canned sweet corn, rocket or other bitter salad leaves, and toss.
- 6 Add the prawns and drizzle with a simple dressing made of olive oil and a little wine vinegar. Add a pinch of salt if you like.