Fried prawns and grilled vegetables

Name: Fried prawns and grilled vegetables
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 red and yellow peppers; 3 Courgette; 2 small aubergines; 1 Fennel Tuber; 4 Garlic cloves; 1 heaped tablespoon sugar; 75 ml Balsamic vinegar; 1 Bay leaf; 1 Rosemary stalk; 5 TABLESPOONS Olive oil; 12 raw shrimps (about 25 g each; without head, in shell); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 stem(s) Mint

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 red and yellow peppers
3 Courgette
2 small aubergines
1 Fennel Tuber
4 Garlic cloves
1 heaped tablespoon sugar
75 ml Balsamic vinegar
1 Bay leaf
1 Rosemary stalk
5 TABLESPOONS Olive oil
12 raw shrimps (about 25 g each; without head, in shell)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 stem(s) Mint

Directions

1
For the antipasti vegetables, quarter the peppers, clean, wash and cut into bite-sized pieces. Clean and wash the zucchini and eggplant and cut them diagonally into slices. Clean the fennel and cut into fine slices. Peel 2 garlic cloves and press them through a garlic press. Melt the sugar in a pan until golden brown. Add garlic and a mixture of vinegar and 125 ml water.
2
Boil the sugar loose. Add bay leaf and rosemary to the stock. Heat 3 tablespoons of olive oil in a grill pan and sauté the prepared vegetables in it vigorously. Deglaze with prepared stock. Arrange the vegetables on a plate and let them cool down. Meanwhile peel the prawns, except for the tail fin, and remove the intestines. Wash the prawns and dab them dry. Peel 2 cloves of garlic and cut into slices. Heat 2 tablespoons of oil in a pan. Fry the prawns and garlic for 3-4 minutes while turning. Season with salt and pepper.
3
Meanwhile peel the prawns, except for the tail fin, and remove the intestines. Wash the prawns and dab them dry. Peel 2 cloves of garlic and cut into slices. Heat 2 tablespoons of oil in a pan. Fry the prawns and garlic for 3-4 minutes while turning. Season with salt and pepper. Wash the mint, shake dry and pluck the leaves from the stalks. Add the leaves to the cooking fat and serve with the prawns and the antipasti vegetables.