Crayfish in Peperonata: a Mediterranean taste sensation!

Fancy a delicious summer and flavorful dish? This  Crayfish in Peperonata, developed by chef Johan Verbon, brings together the fresh flavors of tomato, bell bell pepper and basil with the delicate texture of crayfish. Perfect as a light meal or appetizer, served with crusty bread and a glass of white wine!

Ingredients (for 4 people)

✅ 22 crayfish (+/- 1,000 g), cooked and peeled
✅ 2 tbsp. sunflower oil
✅ 2 yellow bell peppers (diced)
✅ 1 onion (chopped)
✅ 2 cloves of garlic
✅ 6 tomatoes (diced)
✅ ½ bunch of fresh basil (coarsely chopped)
✅ 4-6 tbsp olive oil
✅ Salt and pepper to taste

Preparation

1️⃣ Heat the olive oil in a large pan and add the bell bell pepper, onion and garlic.
2️⃣ Cook over high heat, stirring, for 2-3 minutes until the vegetables shrink slightly.
3️⃣ Add the tomatoes and basil and simmer gently for 20 minutes.
4️⃣ Cook the Peperonata without allowing it to become too dry and season with salt and pepper. Let cool.
5️⃣  Serve the cold crayfish on top of the cooled Peperonata and garnish with basil and extra olive oil.
6️⃣ Enjoy with crusty bread or bruschetta and a fresh glass of white wine! 🍷

🌟 Tip: Let the Peperonata rest for a few hours for extra deep flavors.

Enjoy your meal! 😋🦞