Prawns with pointed cabbage in pesto cream

Name: Prawns with pointed cabbage in pesto cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 g Pointed cabbage; 1 big onion; 3-4 Tbsp Oil; 7-10 Tbsp salt, pepper; 150-200 g Whipped cream; 1/2 TEASPOON Vegetable broth; 3-4 Tsp red pesto (glass); 300 g raw peeled shrimps (fresh or frozen); 7-10 Tbsp Sweet peppers

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

750 g Pointed cabbage
1 big onion
3-4 Tbsp Oil
7-10 Tbsp salt, pepper
150-200 g Whipped cream
1/2 TEASPOON Vegetable broth
3-4 Tsp red pesto (glass)
300 g raw peeled shrimps (fresh or frozen)
7-10 Tbsp Sweet peppers

Directions

1
Clean, wash and cut the pointed cabbage into strips. Peel and roughly dice the onion
2
Heat 2 tablespoons of oil in a large frying pan or saucepan. Fry the onion and pointed cabbage in it. Season with salt and pepper. Stir in 1/8 l water, cream, stock and pesto. Bring everything to the boil, cover and stew for 5-6 minutes
3
Rinse the prawns, dab dry. If necessary, make a longitudinal incision in the back and remove the dark intestine. Fry shrimps in 1-2 tbsp. hot oil for 1-2 minutes on each side
4
Season vegetables to taste. Serve with the prawns. Serve with fine ribbon noodles or rice
5
Drink: cool white wine