Jumbo shrimp with capers
Instructions
Boil the capers with three slices of lemon and a pinch of salt.
In a pan melt the anchovies in oil and butter with garlic and chopped capers; combine sugar, vinegar and mix well.
Pour over the prawns, previously boiled, lukewarm sauce, sprinkle parsley and keep in the fridge before serving.
Ingredients and dosing for 4 persons
- 20 king prawns
- Big walnut 1 of butter
- 1 clove of garlic
- 30 g of pickled capers
- 2 tablespoons of white wine vinegar
- 1 tablespoon of sugar
- 2 tablespoons of olive oil
- 2 anchovies in olive oil
- Lemon
- Parsley
- Salt