Zucchini Spaghetti with Yoghurt Tomato Sauce, Prawns and Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 large zucchini
- 250 ml natural yoghurt, 1.5% fat
- 2 tablespoon tomato paste
- 1 teaspoon curry paste, red
- 1 clove garlic
- 1 teaspoon sugar
- 1 onion (s), red
- 100 g sheep cheese
- Sunflower oil
- Shrimp (s), finished
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the zucchini and cut into long strips with a julienne knife or slicer and set aside. I left the bowl on for the sake of the nicer color.
- First fry the onion in a little sunflower oil until translucent, then add the sliced garlic and shortly afterwards add the curry paste with the tomato paste and fry. Finally add the prawns and fry them lightly. Deglaze with the yoghurt and season to taste. But be careful, the curry paste is pretty hot. Keep warm on a low flame.
- Fry the zucchini in a pan with a little oil, do not boil. Steams a lot as the water escapes. Please do not sear too long or too hot, otherwise the strips will dry out.
- When the desired consistency is reached, add the tomato yogurt sauce to the zucchini in the pan and mix well. Then mix in the sheep`s cheese cut into cubes.
- On my photo you can see that I have used baby eels (angulas) instead of the shrimp.
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