Low-carb chicory with shrimp

Ingredients for 2 servings:

• 1 kg chicory
• 400 g shrimp(s)
• 200 g date tomatoes or cherry tomatoes
• 100 ml vegetable stock or fish stock
• 125 g feta cheese
• 2 cloves garlic
• 2 tbsp chives, chopped
• some lemon juice
• some olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Pat the prawns dry, drizzle with lemon juice, and set aside. Quarter the chicory, making sure each piece still has a piece of the hard core so it doesn’t fall apart when fried. Brown the quarters one after the other in a pan with a little olive oil, set aside, and keep warm. Pour the stock over the last fried cob. Return the remaining chicory to the pan. Arrange the quarters next to each other. Scatter the whole tomatoes and diced feta over the top and sprinkle with chopped chives. Cover and simmer for 5-10 minutes without stirring. Fry the prawns with 2 cloves of garlic in a non-stick pan at as high a temperature as possible until golden brown. Remove the garlic. Place the chicory quarters on a plate with the feta and tomato mixture and serve with the prawns. For those who aren’t low-carb eaters, you can serve fried potatoes with the side.