Mediterranean sauce with crayfish tails

Ingredients for 2 servings:

• 150 g crab meat (crayfish tails), pickled in brine or garlic oil
• 1 bell pepper(s), red or yellow
• 2 spring onions
• 1 garlic clove(s)
• 100 g mushrooms, small
• 100 g tomatoes (date tomatoes)
• 2 tbsp tomato paste
• Paprika powder, sweet
• 1 pot of basil
• ¼ liter broth
• 100 ml condensed milk or Cremefine
• salt and pepper
• 1 tsp olive oil
• Rosemary, dried
• Sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

low in fat, very tasty with spaghetti

Clean the mushrooms and halve or quarter them. Wash the remaining vegetables. Finely dice the bell pepper and slice the spring onions into rings, separating the white and green parts. Quarter the tomatoes. Peel and finely chop the garlic. Remove the basil from the stems. Sauté the diced bell peppers and the white parts of the spring onions in hot olive oil. Add the mushrooms and tomato paste. Then add the rosemary and paprika and sauté briefly (but not for too long, or it will become bitter). Deglaze with stock and condensed milk or Creme Fine. Reduce briefly, then add the crayfish tails and the quartered persimmon tomatoes. Let the crayfish and tomatoes simmer until warm; do not boil further. Season with salt, pepper, and perhaps a little sugar. Add the fresh basil and serve immediately. This sauce tastes wonderful with pasta—especially spaghetti. It’s also very low in fat and calories. Tip: If you don’t have or don’t like crayfish tails, you can also use shrimp or chicken breast fillet.