Antipasti salad with prawns

For 5 people
  • 600 g colorful peppers
  • 2 (approx. 600 g) Zucchini
  • 250 g white mushrooms
  • 1 small vegetable onions (250-300 g )
  • 3-4 Garlic cloves
  • 2 branches Rosemary
  • 8 EL Olive oil
  • Pepper
  • 1 jar (s) (240 g discharge) Artichoke hearts
  • 1 Can (s) (425 ml) giant white bean kernels
  • 125 ml Balsamico bianco vinegar
  • 1 TL Instant vegetable broth
  • Sugar
  • 20 raw shrimp (350-400 g; headless in shell)
  • 20 g Butter
  • Salt
  • 1-2 EL Lemon juice
  • 1 (approx. 150 g) mini romaine lettuce
75 minutes
Clean and wash peppers and zucchini. Cut the bell pepper into large wedges. Cut the zucchini into thick slices. Wash and clean the mushrooms. Peel and halve the vegetable onion and cut into wedges. Peel the garlic and cut into thin slices except for 1 clove. Wash the rosemary, shake it dry and roughly pluck a branch into pieces. Mix the vegetables, mushrooms, garlic slices, onion, rosemary and oil. Season with pepper. Simmer on the drip pan of the oven in the preheated oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for 25-30 minutes. Turn in between. Drain the artichokes and cut into smaller pieces. Rinse the beans, drain them. Finally add both to the finished vegetables. Stir in 100 ml of water, vinegar, broth and 1 tablespoon of sugar. Braise for another 15 minutes. Cool the vegetables in the marinade and let them steep. Clean, wash and drain the lettuce. Roughly pluck the lettuce into pieces. Chop the rest of the garlic. Peel the prawns except for the tail fin and remove the intestines. Wash the prawns and pat dry. Heat the butter in a pan and fry the prawns for about 4 minutes while turning. Add the garlic and fry briefly. Season with salt, pepper and a little lemon juice. Season the vegetables to taste and mix them with the salad and serve in deep plates. Spread the prawns on top and serve immediately. Grissini or ciabatta bread are enough
1 person approx.:
  • 350 kcal
  • 1470 kJ
  • 18 g protein
  • 18 g fat
  • 28 g carbohydrates


Leave A Comment