Shrimp pan

Ingredients for 4 servings:

• 400 g prawn(s), king prawns or shrimp, cooked and peeled, frozen
• 2 onions
• 2 cloves garlic
• 600 g tomatoes, ripe
• 4 tbsp olive oil
• 200 ml dry white wine
• 100 ml vegetable broth, instant, strong
• 1 bunch of dill
• ½ bunch parsley
• 200 g feta cheese, fattier (sheep’s cheese, not cow’s milk feta)
• Salt and pepper, black
• 1 pinch of saffron threads
• 2 tbsp lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Thaw the prawns, then place them in a sieve, rinse well, and drain well. Peel and finely chop the onions and garlic. Remove the stems from the tomatoes. Briefly blanch the tomatoes, skin them, halve them crosswise, and remove the seeds. Finely dice the flesh. Heat olive oil in a sauté pan and sauté the onions and garlic over moderate heat for 7 minutes until light yellow. Add the diced tomatoes and sauté until they break down. Pour in the white wine and stock, and simmer gently for 10 minutes, uncovered. Wash and finely chop the dill and parsley, and stir into the sauce. Coarsely grate the feta cheese and stir in. Season the sauce with salt, pepper, and saffron. Heat gently until the feta cheese has melted. Add the prawns to the sauce, season with lemon juice, and heat briefly. Serve with fresh flatbread.