Shrimp Pan

(352 votes)
Total Time Icon
Total time: 1 hour 45 min
Preparation Time Icon
Prep time: 30 min
Cooking Time Icon
Cook time: 15 min
Rest Time Icon
Rest time: 1 hour
Yield Icon
Enough for 4 people

🍓 Ingredients

2 Onions 📝 🍽
400 grams Shrimps king prawns or shrimps cooked and peeled TK
2 cloves Garlic 📝 🍽
200 milliliters White wine dry 🍽
4 tablespoons Olive oil 📝 🍽
600 grams Tomatoes ripe 🍽
100 milliliters Vegetable broth instant strong 🍽
1/2 bunch Parsley 📝 🍽
1 bunch Dill 📝 🍽
  Salt and pepper black 🍽
200 grams Feta cheese fat (sheep's milk cheese no cow's milk feta) 🍽
2 tablespoons Lemon juice 📝 🍽
1 pinch Saffron threads 📝 🍽

🍽 Instructions

Defrost shrimp, then place in a colander, rinse and drain well.

Peel and finely chop onions and garlic. Remove stem end of tomatoes. Briefly scald tomatoes, skin, cut in half crosswise and remove seeds. Cut the flesh into small cubes. Heat olive oil in a braising pan, sauté onions and garlic over moderate heat for 7 minutes until light yellow. Add diced tomatoes and sauté until they break down. Pour in white wine and broth, simmer gently uncovered for 10 min. Wash and finely chop the dill and parsley, stir into the sauce.

Roughly grate the feta cheese and stir in.

Season the sauce with salt, pepper and saffron. Heat gently until the feta cheese has melted. Add the shrimp to the sauce, season with lemon juice and heat briefly. Serve with fresh pita bread.

📊 Nutrition Facts

Nutritional values per serving:


📝 Recipe Overview

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