Garlic prawns pan with rosemary roast potatoes
easy
75 mins
75 mins
Ingredients
- 0?$? Branches of rosemary
- 1 kg medium-sized potatoes
- 6 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 4 Garlic cloves
- 2 Shallots
- 3-4 Stem(s) Parsley
- 250 g Schmand
- 250 g Low-fat curd
- 3-4 Tbsp Milk
- 7-10 Tbsp Pepper
- 1 kg raw shrimps (without head, in shell)
- 7-10 Tbsp Juice of 1 lemon
- 20 g Butter
- baking paper
Directions
- 1
Wash the rosemary, shake dry and pluck the needles from the twigs. Peel, wash and halve the potatoes. Mix the potatoes, 3 tablespoons of oil and salt. Sprinkle rosemary needles on a baking tray lined with baking paper, place potatoes with the cut side on top.
- 2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-50 minutes. In the meantime, peel garlic, cut half into slices and chop the remaining garlic very finely.
- 3
Peel and finely dice the shallots. Wash parsley, shake dry, put some leaves aside for garnishing. Cut remaining parsley into strips. Mix sour cream, quark, shallots, milk, chopped garlic and half of the parsley.
- 4
Season to taste with salt and pepper. Peel the prawns, except for the tail fin, and remove the intestines. Wash the prawns and pat them dry. Heat 3 tablespoons of oil in a large frying pan and fry the prawns for about 6 minutes, turning them over.
- 5
After about 2 minutes add the garlic slices. Deglaze with lemon juice. Add butter and steam for another 2 minutes. Season with salt and pepper. Sprinkle potatoes, shrimps and some dip with parsley and arrange on plates.
Nutrition Facts
740 kcal
44 g
38 g
53 g
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