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🍽️ Vegetable Stew with Shrimp

269 kcal · 30 min · 4 servings

Ingredients

• 4 spring onions
• 1 garlic clove
• 200 g small kohlrabi (1 small kohlrabi)
• 2 tomatoes
• 2 dried tomatoes
• 1 sprig marjoram
• 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 (ready to cook, peeled)
• 0.5 bunch chives

Instructions

1. 1. Thoroughly wash the spring onions.
2. 2. Slice the spring onions into thin rings.
3. 3. Peel the garlic clove.
4. 4. Finely chop the garlic.
5. 5. Wash the kohlrabi.
6. 6. Peel the skin off the kohlrabi.
7. 7. Cut the kohlrabi in half.
8. 8. Slice the kohlrabi halves into thin rounds.
9. 9. Cut the kohlrabi slices into thin batons.
10. 10. Wash the tomatoes.
11. 11. Cut out the hard stem areas of the tomatoes in a wedge shape.
12. 12. Cut the tomatoes into eighths.
13. 13. Roughly chop the dried tomatoes.
14. 14. Rinse the savory.
15. 15. Shake the savory dry.
16. 16. Heat one tablespoon of oil in a pot.
17. 17. Add the bay leaf to the pot.
18. 18. Add the green peppercorns to the pot.
19. 19. Add the chopped dried tomatoes to the pot.
20. 20. Add the tomato paste to the pot.
21. 21. Sauté the ingredients while stirring for about one minute.
22. 22. Add the spring onions to the pot.
23. 23. Add the kohlrabi to the pot.
24. 24. Sauté the vegetables while stirring for about two minutes.
25. 25. Add the fresh tomatoes to the pot.
26. 26. Add the beans to the pot.
27. 27. Add the savory to the pot.
28. 28. Add the broth to the pot.
29. 29. Season the dish with salt.
30. 30. Season the dish with pepper.
31. 31. Cover the pot.
32. 32. Simmer the dish over medium heat for about 15 minutes.
33. 33. Stir the dish occasionally.
34. 34. Lightly score the top side of the shrimp with a knife.
35. 35. Remove the black vein from the shrimp.
36. 36. Rinse the shrimp.
37. 37. Pat the shrimp dry with kitchen paper.
38. 38. Heat the remaining oil in a non-stick pan.
39. 39. Fry the garlic while stirring for about 30 seconds.
40. 40. Add the shrimp to the pan.
41. 41. Fry the shrimp while stirring for another 4 to 5 minutes.
42. 42. Add the cooked shrimp to the vegetable stew.
43. 43. Wash the chives.
44. 44. Shake the chives dry.
45. 45. Cut the chives into small rings.
46. 46. Sprinkle the chives over the pot.

Nutrition per serving

• kcal: 269
• Protein: 22 g · Fett/Fat: 12 g · Carbs: 16 g