The mantis shrimp, Italian "canocchia", is a crustacean , I do not often get offered. If you look at it, you do not understand immediately where the back and front. A very practical tactics for surviving animals. Here in my kitchen, it can only be admired by me. His eyes, which sit between the front claws are grass green. You can see here is not in the photo.
I cut them off with kitchen scissors, cut with scissors also on the belly, so they are faster and the "condimento," the spice of the meat is inside. For them, I chop a little parsley and a little garlic very finely. I press the garlic with the back of a knife into a paste, mix them with olive oil and salt and place it on the page.
Now they come in a preheated oven at 200 °, a quarter of an hour.
similar to the meat of the mantis shrimp taste the lobster meat and is excellent. However, one would have to eat even more to be satisfied. The fish sticks have long been on my diet and are nothing new, but always good. Bacon and fish that fit together so well, you need to have tried it, otherwise you would not believe it.
This has not only beautiful but also good mix my dear sister in law brought back from Zurich. Even the most dreary salad looks beautiful and is even better. If you do not want to make such a complex mixture, then there is a simpler version, which you mix in no time even can.