Shrimp stew

Shrimp stew

Total: 35 min. | Active: 35 min.
lactose-free
Nutritional value / person: 192 kcal
, Fat: 7 g
, Carbohydrate: 14 g
, Protein: 17 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Stew

1 tbsp olive oil
2 garlic cloves, finely chopped
1 green chilli pepper, deseeded, cut into rings
500 g vine-ripened tomatoes, roughly chopped
2 corn cobs
½ tbsp paprika
¼ tsp smoked paprika
¼ tsp nutmeg
3 dl chicken bouillon
a little pepper

Prawns

400 g shelled, raw prawns
½ tsp salt
½ bunch Thai basil, leaves torn off
1 organic lemon, use grated zest and 1 tbsp of juice
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How it's done

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Stew

Heat the oil in a pan. Add the garlic and chilli, sauté for approx. 2 mins. Add the tomato and corn kernels, cook for approx. 2 mins., season. Pour in the stock, bring to the boil. Reduce the heat, simmer over a low heat for approx. 10 mins.

Prawns

Salt the shrimp, add, mix, leave to stand for approx. 5 mins. Add the basil, lemon zest and juice, mix, plate up.

Good to know
Serve with: Fregola sarda or tubetti

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