Potato and shrimp pan with garlic sauce

Name: Potato and shrimp pan with garlic sauce
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 600 g small new potatoes; 3 TABLESPOONS Olive oil; 1/2 Garlic bulb; 150 g King prawns, ready to cook without head and shell; 1 collar Spring onions; 1/2 bunch Thyme; 150 g Schmand; 3 TABLESPOONS Salad Mayonnaise; 1-2 TEASPOONS Tomato Ketchup; 7-10 Tbsp Salt; 7-10 Tbsp black pepper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

600 g small new potatoes
3 TABLESPOONS Olive oil
1/2 Garlic bulb
150 g King prawns, ready to cook without head and shell
1 collar Spring onions
1/2 bunch Thyme
150 g Schmand
3 TABLESPOONS Salad Mayonnaise
1-2 TEASPOONS Tomato Ketchup
7-10 Tbsp Salt
7-10 Tbsp black pepper

Directions

1
Wash potatoes well, dab dry, halve lengthwise. Heat oil in a pan, fry potatoes at medium heat for about 10 minutes, turning several times. Divide garlic into the individual cloves, leave the skin on.
2
Wash the prawns and drain well. Wash and clean the spring onions, cut 1 spring onion into fine rings, the rest into wide rings. Wash the thyme, dab dry, put something aside for garnishing.
3
Wipe off the rest of the leaves. Add the garlic to the potatoes and fry for another 10 minutes over a gentle heat, turning. Stir together the sour cream, mayonnaise and ketchup. Stir in fine spring onion rings, except for something to garnish.
4
Season to taste with salt and pepper. Add the prawns, spring onions and thyme and continue to fry for 3-4 minutes while turning. Season to taste with salt and pepper. Sprinkle sauce with onion rings set aside.
5
Garnish the pan with thyme. Squeeze the garlic out of its skin while eating.