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Garnelen Vanille-Würzbutter gegrillte Honigmelone

Vanilla shrimp with grilled honey melon

August 25th, 2018 | main dishes

I love vanilla, especially in savory dishes. So this dish really jumped on me when I discovered it years ago in the culinary magazine “Effilee” in the section “Fast Plate” by Stevan Paul. The vanilla shrimp have now found a permanent place among our summer classics. And sometimes we get the summer back on the plate even in winter.

Prawns with Grilled Honeydew Melon and Vanilla Spice Butter

(4 portions)

1 vanilla pod
halve the vanilla pod lengthways, scratch out the pulp
80 g butter
heat in a saucepan, add the pulp and the vanilla pod
1 garlic clove, in fine slices
1/2 - 1 red pepper pod, seeded, in thin slices
add to the butter, bring to a boil, salt, keep warm
½ Cantaloupe melon
remove shell and cores, cut into columns
2 TS olive oil
brush melon columns with oil
3-5 shrimp per person
remove from the shell, devein
grill or fry melon slices and prawns (shrimp for 2-3 minutes per side)
Mizuna salad (alternatively Roman or rocket salad)
arrange salad, melon and shrimp, sprinkle with hot spicy butter

And this is how the wife of the captain does ist:

The seasoning butter can be varied with freshly grated lemon or orange peel in place of the vanilla. This goes well with fried fish.

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