For 4 people:
Ingredients: 1 tbsp of coconut oil - 1 onion -300g of cherry tomatoes -2 tbsp of freshly grated ginger -3 large cloves of garlic - 600g of scampis - 1 tbsp of tomato paste - 250ml of coconut milk - 3 tbsp chopped fresh basil - a pinch (or more) of chili flakes - 6 zucchini
Sauté Sauté the scampis in coconut oil for a few minutes and set aside. Fry the chopped onion gently and after a few minutes add the chopped garlic, ginger, chili and basil. Cook for 1 minute and add the diced tomatoes. Continue to fry until the tomatoes are a little melted. Add the coconut milk, tomato paste and the scampis, salt and pepper. Simmer over low heat for 10 minutes. Prepare zucchini spirals or tagliatelle. Thoroughly remove the seeds that give a lot of water. Fry them in two batches in a wok with coconut oil. Cook according to your taste. Serve the scampis on a bed of zucchini. Garnish with basil leaves. Alternatively, you can replace the zucchini with cauliflower rice. The sauce can be made creamier with a little fresh cream or by replacing some of the coconut milk with coconut cream.
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