Swedes with red shrimp sauce

Ingredients for 5 servings:

• 230 g shrimp(s) (frozen), thawed
• 200 g red bell pepper(s)
• 200 g leek
• 500 g swede(s)
• 2 cloves garlic
• 5 tbsp olive oil
• 50 g mustard, medium hot
• 50 g onion(s)
• 80 g tomatoes
• salt and pepper
• Cayenne pepper
• curry powder
• Paprika powder
• oregano
• turmeric
• some water

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

Cut the swede into thin strips and the leek into rings. Dice the bell peppers, tomatoes, onions, and garlic. Wash the thawed shrimp and drain in a colander. Heat the olive oil in two pots (2:3 ratio), divide the garlic and onion between the two pots, and sauté until translucent. Add the finely chopped swede to the pot with more olive oil, and heat the tomatoes in the other pot. Once they are cooking in their own juices, add the bell peppers and a little water. Add a little water to the swede and sauté them. Divide the leeks between the two pots, mix 2/3 with the swede, and add the rest to the pot with the tomatoes and bell peppers, adding a little more water. Add the shrimp to the boiling red sauce made with bell peppers, tomatoes, and leeks, and continue cooking until the sauce thickens (at least 5-10 minutes). If necessary, add a little more water to the pot with the turnips and season with cayenne pepper and paprika. Mix the mustard into the boiling turnip and leek mixture and season with curry, pepper, salt, and turmeric. Season the red sauce with oregano. Serve with rice or bread.