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Listed in: Main Courses / Seafood
16 geschälte Scampi
2-4 EL Olivenöl
2 Schalotten
4 Frühlingszwiebeln
100g Coctailtomaten
3 Zweige frischer Thymian
30-50ml trockener Weißwein
250ml Fischfond aus Glas
Couscous
100g Butter
1/2 Bund Basilikum + glatte Petersilie
Scampi mit Olivenöl 3-5Min anbraten und mit Salz/Pfeffer würzen
Schalotten u. Frühlingszwiebeln mit Coctailtomate 2Min andünsten in 100g Butter
Weißwein mit Fischfond dazu gießen und aufkochen lassen
Couscous unterrühren u. ca.5Min quellen lassen
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