krümeltigers spicy garlic shrimps with crème fraîche and raw vegetables

Ingredients for 1 servings:

• 200 g shrimp (frozen)
• 1 small onion(s)
• 3 cloves garlic, (or more)
• Chili flakes, to taste
• 10 ml olive oil
• 30 g crème fraîche with 15% fat content
• some salt, to taste
• 8 cocktail tomatoes, red
• 8 cocktail tomatoes, yellow
• 10 g sunflower seeds
• 100 g mung bean sprouts, fresh
• Basil, fresh leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

SIS – Dinner

Thaw the shrimp and then remove the black intestines if necessary. Slice the cherry tomatoes and finely strip the basil leaves. Place both in a bowl along with the sprouts and sunflower seeds and mix gently. I don’t season the raw vegetables for this dish, and I don’t add any salad dressing. Peel and finely dice the onion and garlic. Heat the olive oil in a pan, add the onion, garlic, and chili flakes, and sauté. Add the shrimp and fry briefly over high heat, turning once. Add the crème fraîche and bring back to a boil. Remove from the heat and season with salt. Allow to cool slightly and add to the raw vegetables. Shrimp always have different nutritional values. For my type of shrimp, with all the ingredients (I used 170g tomatoes, 80g onion, and 12g garlic), I got the following values: 20.3g fat, 17.6g carbohydrates, and 45g protein.