Shrimp Pan

Ingredients

• 500 g large peeled shrimp (headless)
• 1 bunch spring onions
• 1 Green Chili Pepper
• 125 g Sugar snap peas
• 350 g tomatoes
• 250 g fresh peas (or 75 g frozen peas)
• 2 tbsp olive oil
• 125 ml vegetable broth (or white wine)
• Salt
• Pepper
• 4 sprigs Mint

Instructions

1. 1.

   Slice the shrimp along the back to remove the black digestive tracts. Rinse, pat dry and fan out the shrimp.

2. 2.

   Wash and trim the spring onions, cutting them diagonally into 2 cm pieces.

3. 3.

   Halve the chili pepper lengthwise, wash and slice into thin strips. Wash the sugar snap peas and trim the ends.

4. 4.

   Wash, trim and roughly chop the tomatoes.

5. 5.

   Separate fresh peas from their pods, rinse and drain.

6. 6.

   Heat oil in a wok or large skillet over high heat. Sear the shrimp on one side until lightly browned.

7. 7.

   Turn the shrimp and add all prepared vegetables.

8. 8.

   Pour in broth or white wine, cover and cook for 1 minute.

9. 9.

   Remove the lid and simmer for another 2 minutes. Season with salt and pepper.

10. 10.

    Wash mint, shake dry and pluck leaves. Roughly chop and sprinkle over the shrimp pan.