← BackShrimp with Tomato Sauce and Capers
Ingredients
| 50 ml | | champagne |
| 2 tbsp | 30 ml | olive oil |
| 2 pinches | | salt |
| 2 tbsp | 30 ml | capers |
| 2 cloves | | garlic |
| 2 pieces | | tomatoes |
| 10 pieces | | sun-dried tomatoes |
| 500 g | | shrimp |
Instructions
- Thaw the peeled shrimp and pat dry.
- In hot olive oil, add the sliced garlic and lightly fry. Add the shrimp and fry for 3 minutes. Then add, one after another, the fresh tomatoes (peeled and cut into cubes), followed by the finely chopped sun-dried tomatoes.
- Leave the wine on the hob to lightly boil off the alcohol, then add the capers.
