Tomato-zucchini pan with prawns

Name: Tomato-zucchini pan with prawns
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 12 Shrimp tails with shell; 2 (approx. 400 g) Courgettes; 8 (approx. 800 g) Meat Tomatoes; 1 collar Spring onions; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Lemon juice; 7-10 Tbsp dried or three stems of fresh oregano

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

12 Shrimp tails with shell
2 (approx. 400 g) Courgettes
8 (approx. 800 g) Meat Tomatoes
1 collar Spring onions
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Lemon juice
7-10 Tbsp dried or three stems of fresh oregano

Directions

1
Peel, gut, wash and dab dry the shrimps as desired. Clean, wash and chop the zucchinis and tomatoes. Clean, wash and cut spring onions into pieces of about 3 cm. Cut some of the spring onion green into thin rings. Fry the prawns in hot oil for 3-5 minutes. Season with salt, pepper and lemon juice.
2
Remove from the pan. Fry the zucchini and leek onion pieces in the frying fat. Add tomatoes and braise for about 10 minutes. Season vegetables with salt, pepper and oregano. Add shrimps shortly before the end of the cooking time and heat up again. Sprinkle with spring onion rings shortly before serving