Scampi, surimi salad and vegetables

08200 SCAMPI, SURIMI SALAD and vegetables INGREDIENTS for 4 PEOPLE 16 raw scampi, 100 g of peas, the juice of 1 orange 1/2, and 2 tablespoons of olive oil, 8 scallions, an orange slices, 40 g butter, 100 g of canned corn, zucchini slices, 100 g of surimi, 1/2 teaspoon of cornstarch, saltand pepper.

Emulsified In a bowl of an orange juice, oil, salt and pepper.

Add the scampi, rigirateli and cover with kitchen film.

Let marinate for an hour in a cool place.

Bring to a boil a pot with salted water and boil al dente peas and onions.

Drain shrimp and sauté in a pan with 20 g of butter, 2 minutes per side.

Add the vegetables, surimi, salt and pepper and cook for 5 minutes over low heat.

Dilute the cornflour with the remaining orange juice, pour it into the Pan, stir and continue cooking for another 5 minutes on low heat.

Drain and spread in the ingredients.

Incorporate the rest of the butter to the sauce in the skillet and sprinkle in the dishes.

Decorate with orange slices cut into triangles and serve.