Steamed Shrimps with Aromatics on Arugula

Break shrimp from the carcasses and pull the intestines. Place in a closed cooking container, season with salt, lemon and olive oil. Set steamer to 85 °C and cook for 2 minutes. Add the aromatics (except the pine nuts, they are roasted extra) and cook for another minute. Reduce the white wine, balsamic vinegar and fish stock in a saucepan. Thicken with the cornstarch mixed in cold water and season with salt and cayenne pepper. Arrange the shrimp with the sauce and fresh arugula on plates and sprinkle with chopped herbs and toasted pine nuts.

Preparation Tip:

SteamerCooking fish 85 °C Cooking time 2 min. + 1 min.

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