Provençal shrimp skewers on zucchini vegetables

Ingredients for 4 servings:

• 800 g potatoes
• 44 scampi
• 2 zucchini, small to medium
• 1 tbsp herbs de Provence
• 2 garlic cloves
• 400 g mushrooms
• 300 g tomatoes
• 2 onions
• ⅛ liter vegetable broth
• 1 tbsp crème fraîche, 15% fat
• 2 tbsp oil, rapeseed oil

Instructions

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

Boil the potatoes for about 25 minutes. In the meantime, thread the scampi onto thin wooden skewers and marinate for 15 minutes in a marinade made from 1 tablespoon of rapeseed oil and the herbs de Provence. Peel the onions, chop them into small pieces, and peel and mince the garlic. Sauté the onions and garlic in a pan with 1 tablespoon of rapeseed oil. Then fry the scampi sticks for about 10 minutes on each side (pushing the onions and garlic to the side). Remove the sticks, add the chopped mushrooms, chopped zucchini, and chopped tomatoes, and fry briefly. After another 10 minutes, deglaze with the vegetable stock and simmer gently for about 5 minutes. Then add the crème fraîche and stir in. At the end, return the sticks to the vegetables and continue cooking on the stove with the lid closed. Peel the potatoes and serve with the side.