John Myers
Ingredients for 1 servings:
- 2 pak choi (mini pak choi)
- 100 g shrimp(s)
- 80 g goat’s cheese (goat roll)
- 2 cocktail tomatoes
- 2 leaves of garlic or 1/2 small garlic clove
- some chili flakes
- 4 tsp double cream
- ½ tsp soup seasoning
- 4 tsp cream
- some pepper
- 80 g cheese, grated, spicy
- some basil, fresh
- possibly seeds (ground papaya seeds), see my recipe “Papaya Pepper”
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
low carb, with shrimp and goat cheese
Preheat the oven to 160°C fan/convection oven. Wash the bok choy and pat dry. Place the prawns between the leaves (leaf ribs). Starting at the very bottom of the stem, fill the gaps with cream cheese. Then place more prawns a little higher up and fill with cream cheese until all of the leaves are used for the 2 bok choy. Cut the cherry tomatoes into small pieces and press them into the cream cheese. Carefully place in a baking dish. Cut the garlic or garlic clove into very small pieces and scatter them over the filled bok choy. Mix the double cream, soup seasoning, chili flakes, pepper, and cream and spread evenly over the bok choy. Sprinkle the grated cheese over the leaves and bake in the oven for 20-25 minutes. The bok choy will retain its optimal al dente quality. After baking, sprinkle with chopped basil leaves. Tip: Sprinkle dried, ground papaya seeds (papaya pepper) on top (see my papaya pepper recipe) for the perfect kick. It’s an ideal low-carb meal for the evening. Non-low-carb eaters can best serve it with rice.
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