Broccoli and shrimp stir-fry

Ingredients for 4 servings:

• 1 broccoli
• 1 tbsp vegetable stock powder
• 300 g shrimp(s), fresh
• lots of olive oil
• salt and pepper
• 2 small onions, red
• 8 garlic cloves
• 1 tbsp balsamic vinegar, dark
• 8 date tomatoes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

with lots of garlic

Divide the broccoli into small florets. Peel and dice the stalks. Bring water with vegetable stock powder to a boil and simmer the broccoli cubes for about 4 minutes. Then add the florets, turn off the heat, and let the broccoli cook in the residual heat. Drain. Peel the onion and garlic cloves and dice them. Heat a generous amount of oil in a large pan and fry the shrimp briefly on both sides until pink. Season with salt and pepper. Remove from the pan and set aside. In the same pan, sauté the diced onion and garlic, add the broccoli, and heat through. Mix with balsamic vinegar. Finally, fold in the shrimp. Dice the tomatoes. Arrange the shrimp and vegetables on warmed plates and garnish with diced tomatoes. Serve with fresh baguette.