Portions: 02 Preparation time: 30 minutes

Baked croutons with shrimps and chilli garlic in oil OLE!

– 225g white blanched shrimps
– 1 clove chopped Chilli Garlic in oil OLE!
– 1 large spoon of butter
– 1 tbsp chilli oil from chilli garlic in oil OLE!
– a handful of chopped parsley
– salt pepper
– chili pepper (optional)
– 2 tablespoons of lemon

– baguette
– 4 tomatoes (preferably raspberry ones)
– 2 cloves garlic chilli in oil OLE!
– 1 tbsp chilli oil from chilli garlic in oil OLE!
– 2 tablespoons of olive oil
– 3 tbsp chopped basil
– salt & pepper

Peel the tomatoes and grate them on a small-mesh grater. Drain in a strainer to get rid of the juice. Heat the chilli oil with a tablespoon of olive oil in the pan. Add the chopped garlic and fry until the liquid evaporates.
Meanwhile, prepare the shrimps.
If they are in shells, gently remove them and remove the dark intestine. Wash in cold water. At this stage, you can remove the tails if you want.
If the shrimps are frozen, they must be thawed in the refrigerator before cooking.
Melt the butter with the oil in the pan. Add chopped garlic along with chopped chilli. Fry for a while and add the shrimps. Add lemon juice. Cook the whole thing for about 2-3 minutes (shrimps must resemble a firm grape in consistency). Salt, add chopped parsley and set aside.

Our tomato sauce should evaporate and be thick during this time. Season to taste. Add chopped basil.

Cut the baguette into thicker slices, place on a baking tray and baking paper and lightly drizzle with a little olive oil. On each toast, put a large spoonful of tomato sauce, garlic OLE! and shrimp.

It tastes best warm, but can also be served cold.