King prawns with snow peas and tomatoes

Ingredients for 1 servings:

• 125 g king prawns, peeled, deveined
• 5 date cherry tomatoes, approx. 75 g
• 75 g snow peas (sugar snap peas)
• 50 g onion(s)
• 3 tbsp rapeseed oil
• 15 g butter
• 1 garlic clove(s)
• 1 tsp, sautéed basil
• 1 tsp sautéed oregano
• salt and pepper
• 1 tsp lemon juice
• 3 tbsp extra virgin olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

First, place a pan, preferably a ceramic one, on the heat (electric stove level 4). While the pan is heating, finely chop the onion and garlic. When the pan is hot, add 2 tablespoons of rapeseed oil to the pan. After one minute, add the snow peas and sauté for 5 minutes. While the pods are sweating, place a second pan, preferably an iron one, on the heat (electric stove level 4). Add 1 tablespoon of rapeseed oil to the hot pan and spread it with a brush. After 5 minutes, arrange the snow peas from the pan on a plate and place the plate in the preheated oven (50°C top/bottom heat). Then add the tomatoes, butter, and garlic to the ceramic pan (now electric stove level 3). Toss for 5 minutes. Then arrange the tomatoes on the preheated plate. Add to the pan with the garlic butter and oregano and keep hot; do not boil. When the iron skillet is hot, add the shrimp and cook for 3-4 minutes, then turn. Add the onions and cook together for 3-4 minutes. When the shrimp and onions are done, add them to the plate with the peppers and tomatoes. Sprinkle with basil, salt, and pepper, and pour the oregano and garlic butter from the ceramic skillet over the shrimp. Finally, drizzle with lemon juice and olive oil. Serve with baguette.