Shrimp, Tomato and Avocado Pan

Summary

Ingredients

• 75 g shrimp (s), frozen or fresh
• 85 g zucchini
• 80 g auberine (s)
• 250 g tomato (s), chunky from the can
• water, possibly
• 120 g avocado (s), fresh
• possibly grated parmesan
• Garlic or chilli
• salt and pepper

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Instructions

1. Put the prawns in the pan, defrost and fry, if necessary. Take the prawns out briefly. Dice the zucchini and eggplant and sauté. Deglaze with the tomatoes from the can (possibly a little more water).
2. Remove the peel and core from the avocado and add in small pieces. Season with pepper and a little salt. Season with chilli or garlic as desired.
3. Arrange the prawns on top and sprinkle with parmesan, if desired.