Shrimp Kitchen Herb Cappuccino with Zucchini

Remove the shells from the shrimp, rinse and drain the shells. Score the shrimp along the back and remove the black intestines. Rinse and drain the shrimp and cut into finger-thick cubes.

In a saucepan, sauté the scampi shells in olive oil (1) over medium heat for about a minute. Add the shallot and fry for thirty seconds. Add the paradeis pulp, mix well, roast a little and extinguish with white wine.

Rinse the tomatoes, cut them into quarters and add them to the scampi shells together with the pressed garlic and the vegetable soup. Add the herb stalks to the broth, bring to the boil and simmer for twenty minutes at low temperature with the lid closed.

Drain into a sieve and collect the broth. Press the amount in the sieve well with a ladle. Bring the broth to a boil repeatedly and season with salt. Add olive oil (2) and whisk thoroughly.

Whip the cream with a little salt until creamy, fold in the freshly finely chopped herb leaves and let sit for a short time.

Clean the zucchini, rinse, quarter lengthwise, remove the core provided that necessary and cut the flesh into fine cubes.

Fry the zucchini and scampi cubes with a tiny bit of salt in a frying pan in olive oil (3) briefly but heartily. Divide evenly into decorative glasses, cover with the hot scampi broth.

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