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Vegetable pan with zucchini and shrimp

Vegetable pan with zucchini and shrimp

Preparation time:
10 min
Difficulty level:

Nutritional values:

10 g
35 g
46 g


Cherry tomatoes, cocktail tomatoes (fresh)Cherry tomatoes, cocktail tomatoes (fresh)4 (80 g)
Olive oilOlive oil 2 Teaspoon
Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)2 (120 g)
Leeks, leeks (fresh)Leeks, leeks (fresh)¼ (50 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Chili powderChili powder 1 Pinch(s)
Coriander (dried)Coriander (dried) 1 Pinch(s)
sour cream, sour cream (24% fat)sour cream, sour cream (24% fat) 3 Tablespoon
Giant shrimps (fresh or frozen, organic quality)Giant shrimps (fresh or frozen, organic quality) 90 g
Zucchini (fresh)Zucchini (fresh)¾ (157,5 g)


Step 1:
Leek cut into fine rings. Cut the zucchini with the peel into quartered slices. Halve tomatoes.
Step 2:
Heat a little oil in a frying pan. Sauté the zucchini and the leeks. Add the shrimps and cook briefly.
Step 3:
Season and add sour cream. Stir in eggs. Chop coriander leaves and mix in as well.
Step 4:
Serve tomatoes cold over food before serving.

Macronutrient distribution:

The recipe Vegetable pan with zucchini and shrimp is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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