Asparagus-Shrimp-Saganaki

Name: Asparagus-Shrimp-Saganaki
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 1 red pepper; 4 TABLESPOONS Olive oil; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 kg white asparagus; 1 collar Parsley; 150 g Feta cheese; 400 g shrimps ready to cook, without head and shell

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
1 red pepper
4 TABLESPOONS Olive oil
1 can(s) (850 ml) Tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 kg white asparagus
1 collar Parsley
150 g Feta cheese
400 g shrimps ready to cook, without head and shell

Directions

1
Peel and chop the onion and garlic. Clean, wash and chop the peppers. Heat 2 tablespoons of oil in an ovenproof pan. Sauté the onion, garlic and paprika. Add the tomatoes and chop them coarsely in the pot with a spatula.
2
Season with salt, pepper and sugar. Let simmer for about 20 minutes.
3
Wash and peel the asparagus and cut off the woody ends. Cook the asparagus in boiling salted water with 1 teaspoon sugar for about 12 minutes. Drain, rinse with cold water and let drain. Cut the asparagus into large pieces.
4
Wash the parsley, shake dry. Pluck off leaves and chop finely. Mix parsley and asparagus into the sauce. Crumble the feta and sprinkle over it. In a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see
5
manufacturer) bake for 12-15 minutes.
6
Wash the prawns, dab dry. Heat 2 tablespoons of oil in a frying pan. Fry the prawns in it for about 2 minutes on each side. Season with salt and pepper. Take Saganaki out of the oven, spread prawns on top.
7
Serve immediately.