Prawns or shrimps on spicy bell peppers

Ingredients for 2 servings:

• 250 g prawns or prawns
• 2 m.-sized onion(s)
• 6 cloves garlic
• 2 chili peppers, green and hot
• 2 chili peppers, red and hot
• 2 bell peppers, green
• 6 cherry tomatoes
• some butter
• 3 tbsp oil (olive pomace oil) or frying oil
• some salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 9 minutes; Total time approx. 34 minutes

Peel and dice the onion and set aside. Peel the garlic cloves, finely chop (cut each clove into 3-4 lengthwise slices, then into fine cubes crosswise), drizzle with a little olive oil, and mix thoroughly to prevent oxidation. Set aside. Wash the whole chilies, dry them, and cut them into fine rings with the seeds. Wash and dry the bell peppers, then cut them into bite-sized wedges or rectangles and set aside. Halve or quarter the cherry tomatoes. Briefly rinse the prawns or shrimp with cold water in a sieve. If you haven’t already done so, remove the intestines (you can buy these crustaceans cleaned or uncleaned). To clean them, cut the prawns/shrimp lengthwise (do not cut through or halve them) – best done with a sharp knife or scalpel – and then remove the intestines (they look like a slightly thick black thread). Heat a thumb-sized piece of butter in a deep frying pan and add 1.5 tbsp of olive oil (the olive oil protects the butter from burning). First, fry the onions until translucent. Add the bell peppers first, then the chilies. Don’t overcook; the bell peppers should still have some bite. Then remove all the vegetables from the pan with a slotted spoon (let the butter/oil mixture drip into the pan) and set aside. A clearly visible butter/oil mixture should still be visible in the pan. Add another 1.5 tbsp of olive oil and fry the prawns or shrimp until crisp (approx. 3-4 minutes). As soon as the color of the prawns/shrimp has turned a darker red, add the prepared garlic, then the cherry tomatoes, and finally the previously removed bell peppers. Toss well and season with salt and pepper. Serve with flatbread or baguette. Notes: It’s important to use larger shrimp, such as prawns, king prawns, black tiger prawns, king prawns, and not smaller ones like shrimp or brown prawns. It’s also important to choose one type, as they all require the same cooking time. I used prawns in my recipe.