Shrimp pan with garlic butter and paprika

Ingredients for 4 servings:

• 100 g butter, soft
• 500 g prawns, peeled and cooked
• 2 yellow bell peppers
• 1 bell pepper(s), orange or red
• 1 bunch of spring onions
• 1 bunch of coriander or parsley
• 1 tbsp oil
• 200 ml chicken stock or vegetable stock
• 2 cloves garlic
• Salt
• pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Press the garlic cloves through a press and mix with the softened butter. Season with salt and pepper and let it marinate. Clean the bell peppers, remove the ribs and seeds, rinse, and slice into strips. Clean the spring onions, rinse, and slice into rings. Rinse the cilantro and pat dry. Chop the leaves with the tender stems. Heat a wok (or large frying pan). Add half of the garlic butter and oil and fry the bell pepper strips for 1-2 minutes, stirring constantly. Add the spring onions and fry for about 1 minute. Add the shrimp and stock to the wok and bring to a boil. Season to taste with salt and pepper. Stir in the cilantro. Top the shrimp pan with the remaining garlic butter. Serve immediately in bowls. Serve with rice or baguette. Raw shrimp can also be used, but this will increase the cooking time.