Shrimp pan with herb cream cheese

Ingredients for 6 servings:

• 1,250 g shrimp(s), frozen, marinated
• 1 onion(s), chopped
• 2 garlic cloves, chopped
• 300 g bell pepper(s), red
• 300 g cocktail tomatoes
• 200 g herb cream cheese
• e.g. salt and pepper
• 2 tsp vegetable stock powder
• n. B. Herbs of your choice
• some olive oil

Instructions

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

Thaw the shrimp (I like to use marinated ones) and drain well. Sauté the chopped onion and garlic in a little olive oil until translucent, then add the shrimp. Cook the shrimp over medium heat, turning them several times in the pan until they are pinkish-white and no longer translucent. Meanwhile, dice the bell pepper and cherry tomatoes. Season the shrimp in the pan with a little salt and pepper, along with herbs of your choice (I like dried basil), and then add the diced bell peppers to the pan. Simmer everything for about 2 minutes, then add the tomatoes. Slowly add the cream cheese, a spoonful at a time, to the mixture and stir in to create a creamy sauce. Now add a little vegetable stock powder and season to taste. It tastes great as a pasta sauce or can also be served with just white bread.