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Cale krewetki z pieczonymi pomidorami cukinia i aromatyczna ziolowo czosnkowa kruszonka
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Krewetki vannamei surowe tacka
2 servings 25m

Whole shrimp with roasted tomatoes, zucchini and an aromatic herb-garlic crumble

Ingredients

Main Ingredients:

  • 500g – NORSO Whole Raw Chilled Shrimp

  • 1 small young zucchini (thickly sliced)

  • 2-3 ripe tomatoes (halved)

  • 2 garlic bulbs (halved crosswise)

  • 1/2 lemon (sliced)

  • Fresh basil leaves and parsley for garnish

Herb-Garlic Dressing/Glaze:

  • 4 tablespoons extra virgin olive oil

  • 2 garlic cloves (very finely chopped or crushed)

  • 1 teaspoon dried chili flakes

  • 1 tablespoon finely chopped parsley

  • Crushed black peppercorns and sea salt to taste

  • 1 tablespoon lemon juice

Recipe instructions

Preparing the Shrimp and Dressing:

Rinse fresh, chilled, whole raw NORSO shrimp in cold water and pat dry thoroughly with paper towels. In a small bowl, combine olive oil, chopped garlic, chili flakes, fresh parsley, lemon juice, coarsely ground pepper, and salt.

Preparing the Vegetables:

Lightly drizzle the zucchini slices and tomato halves with olive oil and season with salt. Rub the halved garlic bulbs with a little olive oil.

Grilling:

Preheat a grill pan or outdoor grill to high heat.

  • First, place the garlic halves (flesh side down), tomato halves, and zucchini slices in the pan. Grill for about 4-5 minutes, until the vegetables are nicely charred and develop dark grill stripes.

  • Then, place the fresh NORSO shrimp in the empty space. Grill the shrimp for about 2-3 minutes on each side, until their shells turn a vibrant pink-orange color.

  • While grilling, generously drizzle the shrimp and vegetables with the herb-garlic marinade with chili flakes.

Serving:

Remove the hot pan or roasting pan containing the shrimp, grilled tomatoes, zucchini, and roasted garlic from the heat. Serve the dish directly in the dish, garnished with fresh basil leaves, parsley, and lemon wedges. Serve with a crusty baguette to soak up the aromatic olive oil.

Chef's Tip:

Roasted garlic bulbs become soft and sweet – you can easily squeeze the roasted garlic cloves onto toast or mix them with the sauce made in the pan!

See also