Pan-fried Shrimp with Garlic and Parsley, Vegetable Stir-Fry

Pan-fried Shrimp with Garlic and Parsley, Vegetable Stir-Fry

Preparation time: 15 min
Cooking time: 25 min
Serves 4

 

 INGREDIENTS

  • 15-20 raw shrimps
  • 1 garlic clove
  • 3 sprigs of parsley
  • 1 lemon
  • Olive oil
  • 1 Romanesco
  • 1/4 bunch radishes
  • 2 cups small turnips
  • 1 1/3 cup cherry tomatoes
  • Salt & pepper
  • Thyme


METHOD

Wash the vegetables.

Remove stems from radishes and halve them.
Cut the small turnips and cherry tomatoes in half or quarters.
Take small bunches of Romanesco.
Pour a tablespoon of olive oil into a CRISTEL® ion sauté pan, and heat to 2/3 of the maximum power of your source of heat and brown the vegetables for 5 to 10 minutes.
Add a sprig of thyme, cover the pan and lower the heat to 1/3 of maximum power. Cook for about 15 minutes and season.

 

Directions for the shrimp:

Peel the clove of garlic and mince with the parsley.

Pour a tablespoon of olive oil into a CRISTEL® frying pan with non-stick coating, and heat to 2/3 of the maximum power of the source of heat.

After a minute, add the shrimp and brown for 5 minutes.

Add the persillade seasoning and cook 2 to 3 minutes, then add lemon juice

Season

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