Ciabatta with Shrimp Salad Filling

Ciabatta with Shrimp Salad Filling
25 min.


for 4 servings
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
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Preparation steps

Step 1/4

Mix shrimp in a bowl with salt, cayenne pepper and black pepper.

Step 2/4

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.

Step 3/4

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.

Step 4/4

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.