John Myers
Ingredients for 1 servings:
- 1 large zucchini
- 250 ml natural yogurt, 1.5% fat
- 2 tbsp tomato paste
- 1 tsp red curry paste
- 1 garlic clove(s)
- 1 tsp sugar
- 1 onion(s), red
- 100 g sheep’s cheese
- Sunflower oil
- n. B. shrimp(s), ready
- salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
low carb, easy preparation, low calorie
Wash the zucchini and slice it into long strips using a julienne knife or a slicer and set aside. I left the skin on for a nicer color. First, sauté the onion in a little sunflower oil until translucent, then add the sliced garlic. Shortly after, add the curry paste and tomato paste and fry. Finally, add the shrimp and fry lightly. Deglaze with the yogurt and season to taste. Be careful, though, the curry paste is quite spicy. Keep warm on a low heat. Fry the zucchini in a little oil in the pan; do not boil. It will steam violently as the water will escape. Do not fry for too long or at too high a temperature, otherwise the strips will become dry. When the desired consistency is reached, add the tomato-yogurt sauce to the zucchini in the pan and mix well. Then stir in the diced feta cheese. In my photo you can see that I used baby eels (angulas) instead of the shrimp.
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