Mediterranean Vegetable and Shrimp Pan with Baked Potatoes and Sour Cream Dip
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g shrimp (s)
- 3 bell peppers, green, yellow, red
- 10 cherry tomato (s)
- 1 can corn
- 1 piece (s) onion (s)
- 1 small zucchini
- 10 medium potato (s), waxy
- 0.5 ½ bunch chives
- 1 cup sour cream
- 1 cup crème fraîche, with herbs
- 2 tablespoon mayonnaise
- 2 cloves garlic)
- 1 pinch (s) sugar
- a bit salt
- 1 pinch (s) cayenne pepper
- 1 teaspoon sambal oelek
- some oregano
- some olive oil
- 1 pinch (s) paprika powder, hot pink
- 1 teaspoon paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Rinse the prawns and pat dry. Mix some olive oil with salt, cayenne pepper, oregano and paprika powder in a bowl and marinate the prawns in it.
- Preheat the oven to 200 ° C.
- Peel the potatoes and cut into wedges. Drizzle with olive oil and season with salt. Spread on a baking sheet with parchment paper.
- In a small bowl, stir the sour cream with a tablespoon of crème fraîche, salt, a pinch of sugar, mayonnaise, chives and crushed garlic in a small bowl until the oven is hot.
- Now push the potatoes into the oven, bake them at approx. 210 degrees convection until they are nice and crispy and have a nice color.
- In the meantime, wash the peppers, tomatoes and zucchini and cut into small cubes. Peel and dice the onion. Sieve the corn. Heat olive oil in a large pan and fry the marinated prawns, after 3 minutes add all the vegetables and roast them, toss frequently. When the vegetables are firm to the bite, add the sambal oelek and the rest of the crème fraîche. Season to taste with salt and pepper.
- Arrange everything on a plate and enjoy.
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