Shrimp with vinegar and sour Vegetables
Instructions
Shelled raw scampi tails which will have to be fresh.
Remove devein them gray, then put them in a dish and season with salt, pepper and 1 tablespoon oil.
Reduce in small diced eggplant, courgette, bell pepper strips and onion (all weights are for the vegetables already cleaned).
FRY diced mixed in 2 tablespoons hot oil, sprinkle with a tablespoon of sugar and, when this will start, add 2 tablespoons caramelises of vinegar and let it simmer until the sauce becomes slightly thick and syrupy; season with salt and pepper.
Cook the shrimp quickly causing them to Brown, a high flame, in a non-stick pan greased, not spruzzandole with a dash of vinegar.
Put 3 shrimp in each dish, with a portion of the Terrano-vegetables in sweet and sour sauce and serve immediately.
Ingredients and dosing for 4 persons
- 12 scampi
- 60 g of eggplant
- 60 g of courgette
- 30 g of red pepper
- 30 g of scallion
- 30 g of yellow pepper
- 4 tablespoons of wine vinegar
- Olive oil
- 1 tablespoon of sugar
- Pepper
- Salt