Shrimp a La Normandy

Cut the scampi heads and make a soup with cold water and reduce (boil).

Sauté the scampi with the onion and olive oil until the scampi are red. When the oil is really hot, pour in the calvados (not too much) and flambé (watch your hands) and then add the scampi broth (not too much, the scampi should not drown). Cook a little bit and then add the whipped cream, garlic (enough, :-))) and tarragon and mix it all together and cook. When the sauce has yogurt thickness, it is ready.

Total preparation time should not be longer than 20 min.

Serve with French bread and leaf salad Nicoise as entrée.

But this recipe is in our restaurant Der Renner,-))) **

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