Paprika-tomato gratin with prawns

Name: Paprika-tomato gratin with prawns
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Shrimps (without head and shell); 2 green peppers (about 250 g each); 500 g cherry tomatoes; 3 Onions; 1 Garlic clove; 3 TABLESPOONS Olive oil; 200 g Feta cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Shrimps (without head and shell)
2 green peppers (about 250 g each)
500 g cherry tomatoes
3 Onions
1 Garlic clove
3 TABLESPOONS Olive oil
200 g Feta cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Cut the shrimps along the back and remove the intestines. Wash shrimps and pat dry. Quarter peppers, remove core, wash and cut into narrow strips. Wash and halve the tomatoes.
2
Peel onions and garlic. Cut onions into coarse and garlic into fine cubes. Heat the oil in a pan and fry the prawns briefly on both sides. Briefly sauté the bell peppers, tomatoes, onions and garlic in the frying fat.
3
Season with salt and pepper. Put all ingredients in a flat casserole dish and crumble feta cheese over it. Gratinate in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes.