• Lunch
  • 15 m
  • Medium

Scampi with Indian curry, shitake and fennel for 2 persons


  • 4 seawater shrimp Vannamei, 16/20, raw, peeled
  • 100 g chopped fennel
  • 100 g shiitake
  • 2 dl stock
  • 2 dl coconut cream
  • Vadouvan curry
  • Atsina cress

Instructions / directions

Stew the shiitake and fennel, add some vadouvan curry and moisten with some stock and coconut cream. Let everything boil down and season with salt and pepper.

Peel the scampi, fry briefly in hot oil and serve with atsina cress. Serve everything together in a bowl.


This recipe is brought to you by Mowi

Mowi is one of the largest seafood companies in the world, offering an extensive range of high-quality fish and seafood products. Mowi harnesses nature to produce nutritious, tasty and supreme quality seafood from the ocean. As a result of its ongoing innovation and sustainable development it is the world’s largest supplier of farmed Atlantic salmon, satisfying one fifth of global demand.

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