Shrimp pan "easy going"
very easy
25 mins
25 mins
Ingredients
- 500 g frozen shrimps ready to cook
- 250 g Mushrooms
- 1 collar Spring onions
- 250 g cherry tomatoes
- 2 Garlic cloves
- 3-4 Stem(s) flat leaf parsley
- 125 g Fresh cream
- 7-10 Tbsp Salt Pepper
- 4 TABLESPOONS Oil
- 7-10 Tbsp Juice from 1⁄2 Lemon
Directions
- 1
Defrost the prawns. Clean the mushrooms, clean them with a brush or kitchen paper and halve or quarter them depending on size. Clean and wash spring onions and cut into fine rings. Wash and dab the tomatoes.
- 2
For the herb cream, peel and finely chop the garlic. Wash parsley, shake dry, pluck off the leaves and chop finely. Mix the crème fraîche with half the garlic and parsley. Season to taste with salt and pepper.
- 3
Put the prawns in a sieve, rinse with cold water, dab dry well with kitchen paper. Heat 2 tablespoons of oil in a large frying pan. Fry the prawns for about 4 minutes. Season with salt, pepper and the remaining garlic.
- 4
Heat 2 tablespoons of oil in the frying fat. Sauté the mushrooms in it. Season with salt and pepper. Add spring onions and tomatoes, fry for 2-3 minutes. Add prawns again, heat up briefly. Season to taste with salt, pepper and lemon juice.
- 5
Serve together with herbal cream. served with an oven-warm baguette ... Mmm, what more could you ask for.
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