Shrimp Vegetable Stew

Ingredients

• 4 Spring Onions
• 1 Garlic clove
• 200 g small kohlrabi (1 small kohlrabi)
• 2 Tomatoes
• 2 dried tomatoes
• 1 stalk bean herb
• 2 tbsp olive oil
• 1 bay leaf
• 1 tsp green peppercorns
• 2 tbsp Tomato paste
• 100 g green beans (frozen)
• 500 ml classic vegetable broth
• Salt
• Pepper
• 150 g shrimp (prepped, shell removed)
• 0.5 bunch Chives

Instructions

1. 1.

   Clean and wash spring onions, cut into thin rings.

2. 2.

   Peel garlic and finely chop.

3. 3.

   Wash kohlrabi, peel, halve, slice into rounds then into thin sticks.

4. 4.

   Wash tomatoes, trim stems, quarter them.

5. 5.

   Coarsely chop dried tomatoes. Rinse bean herb and shake dry.

6. 6.

   Heat 1 tbsp oil in a pot. Add bay leaf, green peppercorns, dried tomatoes, tomato paste and sauté for about 1 minute while stirring.

7. 7.

   Add onions and kohlrabi, stir and cook for about 2 minutes.

8. 8.

   Add tomatoes, beans, bean herb and broth. Season with salt and pepper, cover and simmer over medium heat for about 15 minutes, stirring occasionally.

9. 9.

   Meanwhile, lightly score the tops of shrimp with a knife and remove black digestive strands. Rinse shrimp and pat dry with paper towels.

10. 10.

    Heat remaining oil in a non-stick pan. Sauté garlic for about 30 seconds while stirring. Add shrimp and cook for another 4-5 minutes while stirring.

11. 11.

    Add shrimp to the vegetable stew. Wash chives, shake dry, cut into ribbons and sprinkle over the shrimp vegetable pot.