Shrimp pan au gratin

Name: Shrimp pan au gratin
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 Garlic cloves; 1 Onion; 2 Federation spring onions (approx. 175 g each); 25 raw shrimps (about 28 g each; without head, in shell); 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Tomato paste; 1 can(s) (850 ml) Tomatoes; 1 pinch Sugar; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Lemon Slices

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 Garlic cloves
1 Onion
2 Federation spring onions (approx. 175 g each)
25 raw shrimps (about 28 g each; without head, in shell)
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Tomato paste
1 can(s) (850 ml) Tomatoes
1 pinch Sugar
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Sweet peppers
7-10 Tbsp Lemon Slices

Directions

1
Peel and finely dice the garlic and onion. Clean, wash and cut the spring onions into rings. ##Shrimps##, except for the tail fin, peel and remove the intestines.
2
Wash the shrimps and pat them dry. Heat 2 tablespoons of olive oil in a frying pan, fry half of the prawns for 2-3 minutes while turning. Finally add 1/3 of the garlic, fry briefly. Season the shrimps with salt and pepper, remove and keep warm.
3
Prepare the remaining prawns in 2 tablespoons of oil in the same way. Keep warm. Add the onion, remaining garlic and ##leek## onions, except for 1 tbsp. for sprinkling, to the frying fat and fry while turning.
4
Add the tomato paste and sauté briefly. Deglaze with ##tomatoes##, (crush whole tomatoes slightly with a spatula) season with salt, pepper, sugar, lemon juice and paprika.
5
Bring to the boil, simmer at medium heat for about 5 minutes. Add the prawns. Heat, season again with salt, ##pepper##, paprika and sugar. Arrange on plates or portion plates sprinkled with lemon slices and spring onions.
6
Tastes great with ##baguette## and ##cream fraiche##