Shrimps in Agrodolce

Remove shrimp from shell, make a cut to expose the dark intestines and remove them.

Heat the oil, roast the shrimp in it all around in about 1 1/2 min. Place on kitchen roll.

Pour off the oil and reduce the vermouth in the frying pan almost completely. Add the juice of the oranges and the lemon. Boil again to a third of the volume. Add the butter to the sauce.

Season to taste with salt and pepper.

Put the shrimps on warm plates, nap them with the sauce and serve them on the spot with a mixed vegetable (peas, carrots, ratatouille, zucchini, tomatoes).

Our tip: Zucchini are tender in taste and therefore also well suited for children.

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