Tomato shot with prawns

Tomato shot with prawns

Total: 30 Min. | Active: 30 Min.
lactose-free, gluten-free, Low Carb
Nutritional value / glass: 67 kcal
, Fat: 3 g
, Carbohydrate: 4 g
, Protein: 5 g


8 glasses


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 ½ tbsp white balsamic vinegar
1 tbsp olive oil
1 shallot, finely chopped
1 tbsp dill, finely chopped
1 tbsp peppermint, finely chopped
1 organic lemon, use a little grated zest and all of the juice, 1 tbsp of juice set aside
¼ tsp salt


oil for frying
8 peeled raw prawn tails (organic)
1 garlic clove, squeezed
½ tsp red Tabasco sauce
¼ tsp salt
2 tbsp vodka

Tomato shot

1 tin cherry tomato (approx. 400 g)
¼ tsp Worcestershire sauce
½ tsp cane sugar
¼ tsp salt
3 sticks celery, cut into sticks approx. 10 cm long
a little sea salt
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8 glasses, each approx. 150 ml

How it's done

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Mix the balsamic with all of the other ingredients up to and including the lemon juice, season with salt.


Heat the oil in a non-stick frying pan. Add the prawns, fry for approx. 1 min. on each side. Mix the garlic, Tabasco and salt, add to the pan and cook briefly. Add the vodka, reduce completely.

Tomato shot

Bring the tomatoes, reserved lemon juice, Worcestershire sauce, sugar and salt to the boil in a pan, puree. Serve the soup in glasses. Drizzle with the vinaigrette, garnish each shot with a prawn and a stick of celery, season with salt.

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