Portion: 4
Components
For the salad
• 500 gr. shrimp, frozen
• 500 gr. pennies
• 1500 ml of water
• 1 cube of vegetables
• 2 tbsp. olive oil
• 25 ml white wine
• 2 sc. garlic, finely chopped
• Salt
• Pepper
• Grate half a lemon
• Or bunch of parsley, finely chopped
For the dressing
• 250 gr. mayonnaise
• 4 tbsp. ketchup
• Juice of 1 lemon
• 1 tbsp. Worcestershire sauce
• 1 sc. chopped garlic
• ½ κ.γ. sweet paprika
• A few drops of tabasco
• Salt
• Pepper
Execution method
For the dressing
• In a bowl, pour all the ingredients for the dressing and mix them well with a spoon until they are homogenous. Set aside.
For the salad
• Clean the shrimp and with the help of a small knife carve the back of the shrimp (the back) from the tail to the head to remove the intestine.
• Put the shrimp in a bowl and add the olive oil, garlic, salt and pepper and mix lightly.
Saute the shrimp in a hot non-stick pan for about 30 seconds, until they turn brown on both sides.
• Pour the wine and let it evaporate completely.
• Remove the shrimp from the pan, put them on a plate and set aside.
Put the shrimp heads and shells in a deep saucepan along with the vegetable cube and water. Cover and as soon as the mixture comes to a boil, simmer for 10 minutes.
• Do not boil for more than 10 minutes because our broth will be bitter. Strain the broth into a bowl.
• In the same pot, add the spaghetti and the shrimp broth and boil the spaghetti according to the instructions on the package.
• Drain and set aside.
• In a large bowl put the spaghetti, shrimp, lemon zest, parsley and dressing and mix well with a ladle.
The Fella Twins