Shrimp and tomato sauce

Ingredients for 2 servings:

• 225 g shrimp(s), raw, unseasoned
• ½ onion(s), diced
• 1 spring onion(s), cut into rings
• 1 clove(s) garlic
• 100 g cherry tomatoes
• ½ red bell pepper(s), finely chopped
• 100 g sour cream
• 5 leaves of fresh basil
• 1 tbsp tomato paste
• some salt and pepper
• oregano
• Parsley, frozen
• Garden herbs, frozen
• Cayenne pepper

Instructions

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

easy and fast

Thaw the shrimp and briefly rinse them with cold water. Heat a little olive oil (2 tbsp) in a pan and fry the shrimp. Add the onions, crushed garlic, and spring onions and fry until the shrimp begin to brown. Add the cherry tomatoes and bell peppers to the pan and fry them. Boil about 100–200 ml of water (depending on the amount) in a kettle and add it to the pan. Season well with tomato paste, salt, pepper, oregano, parsley, garden herbs, and cayenne pepper. Let everything simmer for a while. Finally, turn off the heat and stir in 100 g of sour cream; do not let it boil again. Can be used as a sauce for pasta or rice.