Šurlice with scampi

Marodi Šurlice: 200 g

Whole scampi: 800 g

Yellow onion: 200 g

Garlic: 3 cloves

White wine: 200 ml

Olive oil: 1 tbs

Canned tomatoes: 400 g

Fresh parsley: 20 g

Scampi stock: as needed

Salt: to taste

Pepper: to taste

• Separate the scampi tails from the heads, but do not discard the heads, as they will be used later to prepare the stock.
• Carefully slit the tops of the tails to easily remove the meat and clean the scampi’s digestive tract. - It’s important that the meat remains clean for further preparation in the dish.
• Gently sauté the finely chopped onion in heated olive oil until it becomes soft and translucent.
• When the onion softens, add finely chopped garlic and fresh parsley, and sauté them briefly for just a minute, making sure the garlic does not burn.
• Pour in the white wine and allow the alcohol to evaporate slowly. Then add the canned tomatoes, which you can crush lightly with a wooden spoon, and if needed, add some scampi stock, which is simmering on another burner, to give the sauce extra depth of flavour.
• While the sauce is gently simmering, cook the šurlice in salted water according to the instructions on the package.
• When the šurlice are ready, drain them and set them aside.
• In the last few minutes of cooking the sauce, add the prepared scampi tails. - They only need 3-4 minutes to become perfectly tender and juicy.
• Serve the šurlice with the scampi sauce, garnished with fresh parsley.

Carbohydrates: 52 g

Proteins: 21.5 g

Fats: 9.5 g