Shrimp with olives, capers and tomatoes
With wholemeal spaghetti it's a great lunch.
List of ingredients (4 people)
20 large shrimp with peel
200 g of fresh cherry tomatoes
1 handful of black olives, pitted
1 handful of capers with handle
2 celery sticks
10 dried tomatoes (in oil)
2 cloves of garlic
1 small red pepper
fresh parsley or mixed fresh herbs, such as thyme, sage, basil, etc.
butter
olive oil
salt, pepper and dd mill
Preparation:
Halve or cut the cherry tomatoes into quarters depending on the size.
Cut the celery and dried tomatoes into small pieces.
Halve the olives.
Peel the garlic and cut it into thin slices.
Cut the chilli into thin rings.
Coarsely chop the parsley or mixed herbs.
Slowly heat 1 tablespoon of butter and 3 tablespoons of olive oil with garlic and chilli in a pan.
Add the dried tomatoes and celery and fry briefly. Add the shrimp, olives and capers and saute until the shrimp are pink.
Briefly toss the cherry tomatoes, season with salt and pepper and sprinkle with the chopped aromatic herbs.
Nutritional values per Person
4g carbohydrates 35.9g proteins 9g fats 240 kcal