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Shrimp, tomato, and avocado pan

updated

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Ingredients for 1 servings:

  • 75 g shrimp(s), frozen or fresh
  • 85 g zucchini
  • 80 g eggplant(s)
  • 250 g tomatoes, chopped from the can
  • n. B. water, possibly
  • 120 g avocado(s), fresh
  • possibly grated Parmesan
  • Garlic or chili
  • salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

warm pan dish with shrimp, zucchini, eggplant, tomatoes, avocado and Parmesan

Add the shrimp to the pan, thaw, and sear, removing them briefly if necessary. Dice the zucchini and eggplant and sauté. Deglaze with the canned tomatoes (adding a little more water if necessary). Peel and pit the avocado and add it in small pieces. Season with pepper and a little salt. Add chili or garlic, if desired. Arrange the shrimp on top and sprinkle with Parmesan cheese, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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