Shrimp and mushroom pan

Name: Shrimp and mushroom pan
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 1 kg ready-to-cook shrimps (fresh or frozen; without head and shell); 1 kg Mushrooms; 2 Federation Spring onions; 7-10 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3-4 Garlic cloves; 300-400 g Schmand; 50 g Herb Butter; 7-10 Tbsp Sweet peppers

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

1 kg ready-to-cook shrimps (fresh or frozen; without head and shell)
1 kg Mushrooms
2 Federation Spring onions
7-10 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
3-4 Garlic cloves
300-400 g Schmand
50 g Herb Butter
7-10 Tbsp Sweet peppers

Directions

1
Defrost frozen shrimps at room temperature. Wash shrimps and pat dry. Clean, clean and possibly halve the mushrooms. Clean, wash and cut spring onions into rings. Peel garlic, chop very finely and mix with the sour cream. Heat the oil in portions in a large pan. First fry the mushrooms and spring onions in the oil.
2
Season and take out. Then fry the prawns in it in portions. Season with salt and pepper. Add the mushrooms and spring onions again, heat everything up again and melt the herb butter in it. Serve with some garlic cream and sprinkle with paprika. Serve the rest of the sour cream extra