Crab Tails with Garlic and Herbs

Remove the intestines from the shrimp tails.

Melt the butter in a frying pan and fry the shrimp tails briefly on all sides. Put them in an ovenproof dish with the butter.

Remove the peel from the garlic cloves, chop finely and sprinkle over the shrimp tails together with the herbs.

Rinse the tomatoes and cut them in half. Remove the stalks and add them. Season with salt and pepper. Put the rosemary sprigs on top.

Put the dish in the oven heated to 200 degrees Celsius and cook for 8-10 minutes. In between ladle with the butter.

Serve with fresh white bread.

Some info:

Shrimp: Zoologically, this term is used for all decapod crustaceans with long abdomens that are not lobsters, bear crabs, or possibly crawfish. English: shrimp, prawn, French: crevette, Spanish: gamba, cameron.

Crab: A generic term used in compounds, decapod crab, psyllid crab or possibly locust crab. Common to all is the elongated body shape. Crayfish is often used in the sense of crayfish, sometimes including lobsters and crawfish, roughly in “crabs and crayfish”. Usage is inconsistent, so the word should be used only in the sense of a general generic term.

Crab: The term is used in the sense of shrimp (Schleswig-Holstein and inland) and short-tailed crab, respectively. The latter is zoologically correct and should also enter the vernacular.

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