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🍽️ Large Shrimp in Coconut Cream

522 kcal · 30 min · 4 servings

Ingredients

• 600 g raw large shrimp (headless)
• salt
• pepper (from the mill)
• oil (for frying)
• 1 bunch spring onions (finely chopped)
• 100 ml prosecco
• 200 ml coconut milk
• 150 g double cream
• vanilla pods
• 5 green cardamom pods
• 0.5 lime (use the juice)
• 1 peperoncino (sliced into thin rings)

Instructions

1. 1. Peel the shrimp but leave the tail ends on.
2. 2. Heat a pan with a little oil.
3. 3. Season the shrimp with salt and pepper.
4. 4. Fry the shrimp for 1 to 2 minutes on each side.
5. 5. Remove the shrimp from the pan, place them on a plate, and cover with aluminum foil.
6. 6. Add the spring onions to the pan.
7. 7. Fry the spring onions while stirring for about 1 minute.
8. 8. Remove the spring onions from the pan and set them aside.
9. 9. Pour Prosecco, coconut milk, and whipping cream into the pan.
10. 10. Add the scraped vanilla pod, vanilla seeds, and cardamom.
11. 11. Let the mixture thicken slightly.
12. 12. Remove the vanilla pod and cardamom pods.
13. 13. Add the spring onions, peperoncini, and lime juice.
14. 14. Season everything with salt.
15. 15. Spread the sauce on the plates.
16. 16. Arrange the shrimp on top.
17. 17. Serve the dish immediately.

Nutrition per serving

• kcal: 522
• Protein: 31 g · Fett/Fat: 38 g · Carbs: 10 g