Shrimp, Tomato and Avocado Pan
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- 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).
- 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.
- Arrange the prawns on top and sprinkle with parmesan, if desired.
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