Shrimp with tomato

Ingredients for 2 servings:

• 800 g shrimp(s), preferably no aquaculture
• 1 can of tomatoes, in pieces, 400 g each
• 1 red bell pepper(s)
• 2 carrots
• 1 onion(s), white
• 6 garlic cloves
• 16 black olives, pitted
• 150 ml dry white wine
• 1 tbsp parsley, chopped
• ½ tsp paprika powder, sweet
• Salt
• pepper
• 1 tsp olive oil
• 1 pinch(s) of sugar
• some lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Prawns with Tomato

Strip and devein the shrimp, then return them to the refrigerator. Finely chop the onion and carrot, peel and finely chop the garlic. Halve the olives. Wash the peppers, remove the seeds, and cut into thin strips. Heat the oil in a pan and sauté the onions and carrots. Deglaze with the wine. Add the garlic. Then open the can of tomatoes and add them to the pan. Cover and simmer gently. This should take up to an hour. In the meantime, coarsely chop the parsley and add it to the other ingredients. Season to taste. I deliberately omit any other spices here. In this case, it tastes very good even with just a few spices. Now let the shrimp and olives cook. Don’t leave them in the pan for too long; they should still be slightly translucent. Season to taste with a pinch of sugar and lemon juice. We liked this dish served with fresh white bread. Rice also goes very well with it. It was a main course. For larger groups, this delicious meal also works well as an appetizer.