Shrimp with Tomato Dip

Ingredients

• 4 tomatoes
• 8 g ginger (1 piece)
• 1 Garlic clove
• 2 Spring Onions
• 1 Lime
• 1 tsp Honey
• Sea salt
• Cayenne pepper
• 2 tbsp almond flakes
• 12 large shrimp with shell (deveined, headless)
• 250 g white fish fillet (e.g., black cod or redfish fillet)
• 2 tbsp olive oil
• a pinch curry powder

Instructions

1. 1.

   For the dip, boil tomatoes, shock in cold water, peel, quarter, deseed, and dice finely. Peel ginger and garlic and finely chop.

2. 2.

   Wash, trim, and cut spring onions into small pieces. Add to tomatoes with ginger and garlic.

3. 3.

   Rinse lime hot, pat dry, zest skin, add to tomatoes. Squeeze juice. Season dip with lime juice, honey, salt, and pepper. Distribute onto 12 bowls.

4. 4.

   Toast almond flakes in a non-stick pan without oil. Rinse shrimp and fish under cold water, pat dry. Cut fish into 12 cubes.

5. 5.

   Heat oil in a non-stick pan, fry shrimp and fish for 2–3 minutes. Season with lime juice, salt, and curry powder.

6. 6.

   Skewer shrimp and arrange on top of the dip with fish. Sprinkle almond flakes on top.