Super delicious and fiery vegetable and shrimp pan

Ingredients for 2 servings:

• 3 packs of frozen shrimp, unseasoned
• 1 bell pepper
• 2 zucchinis
• 200 g date tomatoes or cherry tomatoes
• 1 bunch of spring onions
• 5 cloves garlic
• 2 chili peppers
• ½ lime(s) or lemon
• 1 tsp, heaped vegetable broth, instant (no additives)
• ¼ liter of water
• 3 tbsp tomato paste
• 1 tsp, heaped sambal oelek
• 2 tsp sugar
• few herbs of Provence
• lots of dill
• salt and pepper
• olive oil
• Parsley, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Low carb, no ready-made products

Thaw the prawns, then wash and pat dry. Place them in a bowl and drizzle with lime or lemon juice. Season with plenty of dill and some herbs de Provence. Pour 250 ml of cold water into a measuring jug and stir in a heaped teaspoon of stock. Also add 3 tablespoons of tomato paste, 1 teaspoon of sambal oelek, and 1 teaspoon of sugar and stir to combine. Halve the zucchini lengthwise, then halve the two halves again lengthwise, then cut into really large pieces. (Large pieces, because I find zucchini gets mushy too quickly in the pan.) Wash the peppers and dice them. Wash the persimmon tomatoes (or cherry tomatoes), halve them, and remove the stems. Wash the whole bunch of spring onions and slice them into rings. Split open 2 chilies, remove the seeds, and cut them into very small pieces. Peel the garlic and have a garlic press ready. If you don’t have a press at home, finely chop the garlic. You need two pans for frying. Add olive oil to the pans and heat the pan for the shrimp about 3 minutes earlier. Start frying the shrimp in the first pan. (Since shrimp drain a lot of water, I leave the sieve from washing the shrimp in the sink and when there is water in the pan, I repeatedly drain the shrimp from the pan and add them back to the pan.) When the second pan is hot, first fry the zucchini pieces until they are lightly browned. Then add the bell peppers, spring onions and tomatoes and fry everything. Once the shrimp are nice and reddish, add the garlic and chili pepper to the shrimp and fry until the shrimp are cooked through. When the vegetables are ready, season with salt and pepper. Add the cooked shrimp to the vegetables and mix everything together. Then add the sauce and heat briefly again. Stir in fresh parsley. It is a bit spicy and may not be suitable for children.