John Myers
Ingredients for 2 servings:
- 500 g shrimp(s), frozen, glazed
- 500 g cherry tomatoes
- 2 organic limes
- 12 garlic cloves
- 1 bunch of parsley
- 10 tbsp olive oil for frying
- 1 pinch of chili flakes
- salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Low-carb
Finely chop the garlic. Pick the parsley leaves, reserving some for garnish, and roughly chop the rest. Cut one lime into eighths and juice the other. Wash and halve the tomatoes. Heat the oil until very hot. Fry the prawns and garlic uncovered. As soon as the prawns turn pink, reduce the heat to medium and add the tomatoes. A little later, add the parsley and squeezed lime juice. Simmer until the tomatoes are soft. The sauce should become creamy, so it should thicken slightly. Season to taste with salt, pepper, and chili flakes. Arrange the prawns and lime wedges in the sauce and garnish with parsley. One main course portion yields about two appetizer portions.
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