Giant Shrimp in Coconut Sauce

Ingredients

• 600 g raw giant shrimp (headless)
• Salt
• ground pepper
• oil (for frying)
• 1 bunch scallions (finely sliced)
• 100 ml prosecco
• 200 ml coconut milk
• 150 g crème double
• vanilla pods
• 5 green cardamom pods
• 0.5 lime (juiced)
• 1 peperoncino (sliced into thin rings)

Instructions

1. 1.

   Peel the shrimp up to the tail end. Heat a pan until hot, add oil, season the shrimp with salt and pepper, and fry 1-2 minutes on each side; they should remain slightly translucent inside. Transfer to a plate and cover with foil.

2. 2.

   Add scallions to the pan and sauté for about 1 minute while stirring, then set aside.

3. 3.

   Pour prosecco, coconut milk, and crème double into the pan, add scraped vanilla pod, vanilla seeds, and cardamom; simmer until slightly thickened. Remove vanilla pod and cardamom pods. Add scallions, peperoncini, and lime juice, seasoning with salt to taste.

4. 4.

   Serve sauce on plates, arrange shrimp on top, and serve immediately.