Baby Shrimp Vegetable Stew Food

SHRIMP AND VEGETABLE STEW

Steps:

• Rinse scallions, shake dry and cut into thin rings.
• Peel the garlic and chop finely.
• Rinse and peel kohlrabi, halve and cut into slices, then cut into thin sticks.
• Rinse tomatoes, cut out stems and cut tomatoes into eighths.
• Coarsely chop dried tomatoes. Rinse savory and shake dry.
• In a pot, heat 1 tablespoon oil. Add bay leaf, green peppercorns, dried tomatoes and tomato paste and sauté while stirring for about 1 minute.
• Add onion and kohrabi and sauté for about 2 minutes while stirring.
• Add tomatoes, beans, savory and broth. Season with salt and pepper, cover and simmer over medium heat for about 15 minutes, stirring occasionally.
• Meanwhile, slit the shrimp along the back and devein. Rinse shrimp and pat dry.
• Heat the remaining oil in a non-stick pan. Cook garlic, stirring, for about 30 seconds. Add shrimp and stir-fry another 4-5 minutes.
• Add shrimp to vegetables. Rinse chives, shake dry, cut into tin rings and sprinkle over the shrimp and vegetable stew.

SHRIMP STEW

Steps:

• In a large saucepan, saute onion and garlic in oil for 5 minutes. Stir in the tomatoes, tomato sauce, dill, mustard, honey and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the shrimp, cheese and parsley; simmer 5 minutes longer.