Cooking time: 6 min - Preparation time: 10 min - Serves: 4
Ingredients
4 slices of farmhouse bread
100 g arugula
12 raw shrimp
1 tablespoon olive oil
1 tablespoon lemon juice
100 g semi-salted butter, softened
2 cloves garlic
4 or 5 sprigs flat-leaf parsley
Salt, pepper
Preparation:
1. Finely chop the parsley and garlic. Add to softened butter to make garlic butter. Season with pepper and mix with a fork. Set aside in a cool place.
2. Shell the shrimps, leaving the last ring and tail on.
3. Spread half the garlic butter on one side of the slices of farmhouse bread.
4. Heat the Kokko and oil lightly. Cook the shrimps for 3 min, turning regularly.
5. Toast the bread, spread side first, allowing 2 min per side until golden brown. When the shrimps are cooked, add the remaining garlic butter and mix quickly.
6. Arrange the tartines on the plates. Top with a little salad dressed with olive oil and lemon juice. Place the shrimps and a few fresh herbs on top.
7. Serve warm or cold, ready!
Tip: For fans of spicy cuisine, feel free to add a little chopped chilli pepper to the garlic butter.
