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Marinated shrimp with trumpets

Ingredients for 4 people:

  • 2 trumpets medium
  • 12 shrimp
  • extra virgin olive oil
  • white vinegar
  • salt
  • 4 slices of lemon
  • 2 tablespoons of white wine
  • 4 cherry tomatoes



Wash, dry and bet the trumpets, cut into thin julienne strips and place them in a bowl to marinate with 2 tablespoons of white vinegar, salt and a drizzle of extra virgin olive oil for about 20 minutes. Meanwhile clean the shrimp, remove the shell, slit on the back to remove the black thread, 8, remove the head, let the other 4. Now warm a frying pan with a drizzle of extra virgin olive oil, shrimp tuffateci, after about a minute blended with 2 tablespoons of white wine and, when it has evaporated, turn off the heat and season with salt.

Take 4 serving plates, place a central coppapasta, fill it with the marinade of trumpets, on which recline two headless shrimp and an integer.

Decorate with slices of cherry tomatoes and a slice of lemon.



This post is also available in: French, Italian, Spanish

Recipes easy and quick to cook. In cucina con Manu.
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