Shrimp and mushroom pan

Name: Shrimp and mushroom pan
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 2 packs (à 250 g); 7-10 Tbsp frozen shrimps; 3-4 Stem(s) Parsley; 1–2 Garlic cloves; 150 g Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 collar Spring onions; 300 g Mushrooms; 250 g cherry tomatoes; 3-4 Tbsp Oil; 2-3 TABLESPOONS Lemon juice

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

2 packs (à 250 g)
7-10 Tbsp frozen shrimps
3-4 Stem(s) Parsley
1–2 Garlic cloves
150 g Fresh cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 collar Spring onions
300 g Mushrooms
250 g cherry tomatoes
3-4 Tbsp Oil
2-3 TABLESPOONS Lemon juice

Directions

1
Defrost the prawns. Wash parsley, chop finely. Peel garlic and press it through the garlic press. Mix crème fraîche with parsley and half the garlic. Season to taste with salt, pepper and a little sugar.
2
Clean and wash spring onions and mushrooms. Cut spring onions into rings. Halve or quarter mushrooms depending on size. Wash the tomatoes.
3
Wash the shrimps and pat them dry. Heat 2 tablespoons of oil in a frying pan. Fry the prawns for about 4 minutes. Season with salt, pepper and the rest of the garlic and remove.
4
Tuna fish to pieces. Mix the pasta, rocket, basil, tuna, capers and vinaigrette, leave to stand for about 5 minutes and serve
5
Season everything with salt, pepper and lemon juice. Serve with the herb dip. Baguette tastes good with it.