Low-Carb Chicory with Prawns
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 kg chicory
- 400 g shrimp (s)
- 200 g date tomato (s) or cherry tomatoes
- 100 ml vegetable broth or fish broth
- 125 g feta cheese
- 2 cloves garlic
- 2 tablespoon chives, chopped
- some lemon juice
- some olive oil
Print Recipe
Pin Recipe Instructions
- Pat the prawns dry, drizzle with lemon juice and set aside.
- Quarter the chicory, making sure that each part still has a piece of the hard core so that it does not fall apart during frying. Brown the quarters one after the other in a pan with a little olive oil, set aside and keep warm.
- Pour the broth over the last roasted flask. Return the rest of the chicory to the pan. Arrange the quarters side by side. Spread the whole tomatoes and the diced feta on top and sprinkle with chopped chives. Cover and let simmer for 5 - 10 minutes without stirring.
- Fry the prawns with 2 cloves of garlic in a coated pan as hot as possible until they are golden brown. Take out the garlic. Place the chicory quarters with the feta and tomato mixture on a plate and serve with the prawns.
- For all non-low-carbers, you can serve fried potatoes with it.
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