This appetizer with Argentine wild prawns (possibly gambas or scampi) is easy to make and tastes very good. It can also be used as a lunch dish, with good bread, e.g. foccacia.
1 dl olivenolje
2 knuste fedd hvitløk
4 minitomater delt i små terninger
1 neve finhakket bladpersille
4 ts parmesan
4 ss løkspirer eller andre sprier du får tak i
Fry the prawns and garlic in the olive oil, so that the prawns change color, if they are raw. If the prawns are cooked, they should only fry for 30 seconds, so they get a lukewarm. Add mini tomatoes, parsley and pepper and let it simmer for another 30 seconds.
Divide the starter into 4 serving bowls. Sprinkle with parmesan and sprouts.
If you want to serve the dish with foccacia, you will find recipes for several beautiful varieties on the blog, for example this one here.
You will find lots of exciting suggestions for starters here .
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