Bruschetta with Scampi

Ingredients

• 2 paprika peppers (red and yellow)
• 1 Carrot
• 2 Tomatoes
• 1 onion
• 1 Garlic clove
• 4 tbsp olive oil
• 1 tbsp Tomato Paste
• 100 ml dry white wine
• Salt
• Pepper (freshly ground)
• 12 large shrimp (pre‑deveined and peeled)
• 2 tbsp freshly chopped basil
• 1 tsp lemon juice
• 1 ciabatta loaf

Instructions

1. 1.

   Dice the paprika peppers, peel and dice the carrot. Blanch the tomatoes, shock them in ice water, peel, quarter, deseed and dice. Peel and finely chop the onion and garlic. Sauté together with the paprika and carrots in 2 tbsp oil for 2–3 minutes. Stir in the tomato paste and add the tomatoes. Deglaze with wine and season with salt and pepper. Simmer, stirring occasionally, until thickened, about 10 minutes.

2. 2.

   Preheat the oven to grill mode.

3. 3.

   Rinse the shrimp and pat dry. Season with salt and pepper and sear in the remaining hot oil in a non‑stick pan for about 4 minutes per side. Add basil and drizzle with lemon juice.

4. 4.

   Slice the ciabatta into 12 pieces and toast both sides under the grill until golden. Remove from oven, top with the tomato‑vegetable mixture, place shrimp on top and serve.