- Cooking at the table
No problem! Here you can set up a new password.
If you don't get an e-mail with your access data, please make sure that you have already registered with us. As soon as you are registered, you can login with your e-mail address and your password.
In case you still have problems logging in, please turn to us by e-mail: firstname.lastname@example.org
Free delivery from CHF 80.-
01. June 2015
Separate the giant shrimps from their shells, make a slight incision along the back with the tip of a small knife and carefully remove the black intestine. Rinse the giant shrimps in cold water and pat dry on kitchen towel. Place on a large plate. Shrimp tails only need to be checked to make sure that the intestine has been removed and then rinsed briefly in cold water and patted dry.
Cut the peperoncini in fine rings together with the core. Peel the garlic and slice finely. Chop the parsley finely.
Heat an empty frying pan well. Then add the oil, giant shrimps, the peperoncini and the garlic and fry everything briefly but fiercely until the giant shrimps have turned a beautiful red. Place the pan on one side, mix in the parsley and season the dish with salt, pepper and a little lemon juice. Serve immediately.
A fresh baguette or dry rice goes well with this.
20 g protein, 13 g fat, 2 g carbohydrates, 213 kcalories, 892 kjoules
Annemarie Wildeisen's KOCHEN