GARNELEN  auf  PAPRIKA - CHORIZO  SALSA  

Shrimps with Bell Peppers and Chorizo Salsa

12 king prawns
2 tsp. olive oil
1 tsp.fish seasoning or salt and pepper
1 red and 1 yellow pepper
100 choriza or paprika salami
4 dried tomatoes
20 black olives, cored
50 g pine nuts
1 tsp. wine vinegar
 

 

Cut chorizo, tomatoes, olives and bell pepper into small cubes.
Fry pine nuts without oil in crispy, cool and mix with remaining ingredients.
Mix the fish spices with the olive oil and coat the shrimps with them. Fry the shrimps on both sides for 2 minutes.

  
   
     
 

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