Shrimps in Vegetable Broth

Rinse the crayfish tails under running water. Bring the finely chopped onion, pressed greens, garlic clove, spices, vermouth and the same amount of water to the boil, add the defrosted crayfish tails and simmer for approx. 8 minutes on 1/2 or automatic heat 1 to 2. Remove crayfish tails, keep warm. Reduce meat juices by half by boiling vigorously on 2 or automatic heat 5 to 6. Remove saucepan from heat, whisk in cold butter in flakes until sauce is lightly thickened. Pour over the crayfish tails and serve on the spot. Serve with fresh baguette and a dry white wine.

Do not make any more.

Recipe calendar of the Bochum public utility company

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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