Roast 1kg of crayfish shells for 45 min on 180°C in a pre-heated oven.
• 200g onion,
• 100g celery,
• 100g carrots,
• 50g garlic in large saucepan with Morgenster Olive Oil over low heat until golden.
Add roasted crayfish shells to the pot and break up with wooden spoon into smaller pieces.
Add 50ml brandy and flambé shells and vegetable concoction.
Deglaze roasting pan with water and add all bits and pieces to pot.
• 2 bay leaves,
• 100g of tomato paste
• 300ml of whole peeled tomatoes.
• 2 teaspoons salt
• 2 litres fish stock or 2 litres plain water if you don’t have readymade fish stock.
• 20g chopped jalapeño chillies
Leave to simmer for 3 hours or more and skim off all the scum that floats to top with a ladle.
Strain afterwards through a fine strainer and check if sauce is thick enough and for seasoning.
Sauté 6 x 16/20 peeled and deveined tiger prawns in a saucepan with Morgenster extra virgin olive oil till cooked, 3-4 minutes.
Add above crayfish Arrabiata sauce to saucepan with prawns and simmer for 2 minutes and season to taste if necessary.
Sauté 3 tiger prawns in some Morgenster extra virgin olive oil till cooked.
Warm up cooked pasta of your choice in boiling water then add to Arrabiata and prawns mix in pan.
Add fresh torn basil to pan, toss and add some parmesan cheese.
Drizzle some Morgenster extra virgin olive oil over dish.
Serve on a pasta plate and decorate with sautéed prawns, top with parmesan cheese and add more Morgenster extra virgin olive oil over the top.