Shrimp Skewers with Tomato and Olive Sauce

Chop the onion and garlic. Remove the stalk from the tomatoes, cut them crosswise and put them briefly in boiling salted water, then rinse them in cold water. Peel off the skin and cut the tomato flesh into small cubes. Heat some olive oil, sauté tomatoes, onion and garlic, add cream and simmer at low temperature. Peel the crayfish tails, clean them and put them on skewers. Season crayfish tails with salt, cayenne pepper and lime juice.

Heat a little olive oil in a frying pan and roast the skewers in it for a maximum of 90 seconds on each side. Chop the basil and mix it into the tomato sauce, season strongly with salt and freshly ground pepper.

Arrange the tomato sauce on plates and place the shrimp skewers on top. Serve with baked crab bread.

Pichler, strong white wine : source : from Orf-fresh cooked Fr

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