- 250 grams Shrimp (ready to cook)
- ½ teaspoon Salt
- 1 pinch Cayenne pepper
- freshly ground Pepper
- 1 Zucchini
- 3 tablespoons Butter
- 2 tablespoons dry Vermouth
- 2 tablespoons Lemon juice
- 1 tablespoon Worcestershire sauce
- 3 tablespoons Creme fraiche cheese
- green Lettuce
- 2 small Ciabatta rolls
Mix shrimp in a bowl with salt, cayenne pepper and black pepper.
Rinse zucchini, trim, cut into quarters lengthwise, remove seeds and cut lengthwise into thin strips and then cut in half crosswise. Blanch zucchini strips in a pot of boiling salted water for 2-3 minutes. Drain and rinse immediately with freezing cold water.
Heat butter in a pan, cook shrimp for 1-2 minutes. Then, add vermouth, lemon juice, Worcestershire sauce and creme fraiche. Simmer over medium heat for 3-4 minutes and season with salt and pepper.
Meanwhile, rinse lettuce and pat dry. Heat ciabatta bun briefly in a preheated oven, then cut in half crosswise, scoop out the inside of each ciabatta. Fill ciabatta with lettuce, zucchini strips and shrimp. Serve immediately.