4 PERS. | ± 25 MIN.

Gin ginger scampi

WITH VEGETABLE STOCK

+ Gluten-free
+ Allergen-free
+ Additive-free
+ E-free

INGREDIENTS

1 teaspoon vegetable stock Bouillon Herkules
25 ml Save The Queen gin
24 fresh scampi
1 onion
1 clove of garlic
2 cm piece of ginger
4 teaspoon butter
200 g capellini
200 g courgetti (thin ribbons of courgette)
oliveoil
pepper and salt
leaf parsley
lemon

PREPARATION

A collaboration with Save The Queen

Get the courgette through a spiral cutter (or buy courgetti ready in the store) and stew the ribbons in a little olive oil until they are done. Season with pepper and salt.

Meanwhile, also cook the pasta according to the instructions time.
Chop the onion and press or grate the garlic and ginger.
Melt the butter in a pan over a low heat, add the onion and garlic and cook for a minute.

Add the prawns and fry for 2 minutes.
Add the ginger, gin and broth and boil for another 1 minute.

Mix the pasta and courgetti and serve in a deep plate. Spoon the scampi and sauce over it and finish with coarsely sliced ​​leaf parsley and eventually some lemon juice.

Not that much time to stand in the kitchen?
Omit the pasta and zucchini, buy a tasty baguette and just eat the scampi with their delicious sauce on. Perfect as an aperitif snack too!

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