Shrimp pan with herb crème fraîche

Name: Shrimp pan with herb crème fraîche
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 250 g Mushrooms; 1 collar (175 g) Spring onions; 250 g cherry tomatoes; 5-6 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g raw peeled shrimps (without head); 2-3 TABLESPOONS Lemon juice; 3-4 Stem(s) Parsley; 125 g Crème fraîche with fine herbs

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

250 g Mushrooms
1 collar (175 g) Spring onions
250 g cherry tomatoes
5-6 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g raw peeled shrimps (without head)
2-3 TABLESPOONS Lemon juice
3-4 Stem(s) Parsley
125 g Crème fraîche with fine herbs

Directions

1
Clean, clean and halve the mushrooms. Clean, wash and cut spring onions into rings. Wash the tomatoes. Heat 2-3 tablespoons of oil in a frying pan. Sauté the mushrooms in it while turning them, season with salt and pepper and take them out.
2
Wash the shrimps and pat them dry. Add 2 tablespoons of oil to the frying fat, heat up and fry the prawns for about 4 minutes, turning them over. Season to taste with salt, pepper and lemon juice and remove. Wash parsley, shake dry and chop finely.
3
Add 1 tablespoon of oil to the frying fat, heat up. Add spring onions and tomatoes and fry for 3-4 minutes while turning. Add shrimps and mushrooms, mix, heat briefly and season again with salt and pepper.
4
Serve sprinkled with crème fraîche and parsley.