Green vegetables with shrimps

For 4 people
  • 250 g leaf spinach
  • 1 Bundle Spring onions
  • 250 g Cherry tomatoes
  • 1 Bundle Chives and chervil
  • 16 Shrimp without head and shell (approx. 20 g each)
  • 250 g Original tender wheat (pre-cooked durum wheat)
  • Salt
  • 3 EL Oil
  • 250 ml Vegetable stock (instant)
  • 300 g frozen princess beans
  • 1 EL grainy mustard
  • 200 ml low-fat milk
  • 1-2 EL light sauce binder
  • whiter Pepper
  • 1-2 tbsp Lemon juice
  • lemon
  • 4 wooden skewers
30 minutes
easy
1.
Wash, sort and clean the spinach, drain. Clean and wash the spring onions and cut into rings. Wash, clean and halve tomatoes. Wash the herbs, pat dry, finely chop the chervil.
2.
Rinse the prawns, pat dry, stick 3 each on four kebab skewers. Wrap 4 prawns with a little chives. Cook the tender wheat in boiling salted water for about 10 minutes. Heat 1 tablespoon of oil in a pan.
3.
Sauté tomatoes and spring onions in it. Deglaze with the stock, add the spinach and beans, cover and cook for approx. 4 minutes. Heat 2 tablespoons of oil in a pan, fry the prawns for about 2 minutes on each side.
4.
Add mustard and milk to the broth. Thicken with sauce thickener. Season the sauce with salt, pepper and lemon juice. Drain the wheat, mix with the chervil. Serve the prawns and skewers with vegetables and tender wheat.
5.
Garnish with lemon wedges.
1 person approx.:
  • 460 kcal
  • 1960 kJ
  • 29 g protein
  • 12 g fat
  • 59 g carbohydrates

0 Comments

Leave A Comment