← All recipes

🍽️ Marinated Shrimp with Oven Vegetables

335 kcal · 30 min · 4 servings

Ingredients

• 6 Scampi (kitchen-ready; without head, with shell)
• 1 Chili pepper
• 2 tbsp olive oil
• 1 clove of garlic
• 1 onion
• 2 sprigs thyme
• 1 bunch chives
• 200 g eggplants (1 eggplant)
• 300 g tomatoes (4 tomatoes)
• 0.5 lemon
• 50 ml classic vegetable broth
• salt
• pepper
• 125 g mozzarella (9 % fat)

Instructions

1. 1. Make a lengthwise cut along the back of each shrimp.
2. 2. Remove the black vein.
3. 3. Rinse the shrimp and pat them dry with kitchen paper.
4. 4. Halve the chili pepper lengthwise.
5. 5. Remove the seeds and wash the pepper.
6. 6. Finely chop the chili.
7. 7. Mix the chili in a small bowl with one tablespoon of oil.
8. 8. Add the shrimp to the chili-oil mixture.
9. 9. Cover the bowl and place it in the refrigerator to marinate.
10. 10. Peel the garlic clove and the onion.
11. 11. Finely chop the garlic and onion.
12. 12. Wash the thyme sprigs and the chives.
13. 13. Shake the herbs dry.
14. 14. Pluck the thyme leaves from the stems.
15. 15. Cut the chives into fine rings.
16. 16. Clean and wash the aubergine.
17. 17. Slice the aubergine into thin slices.
18. 18. Clean and wash the tomatoes.
19. 19. Slice the tomatoes into thin slices.
20. 20. Layer the aubergine and tomato slices in a large, shallow baking dish.
21. 21. Squeeze the juice from half a lemon.
22. 22. Mix the lemon juice in a bowl with the vegetable broth.
23. 23. Stir the chopped onion, garlic, thyme, half of the chive rings, and the remaining olive oil into the broth.
24. 24. Season the liquid generously with salt and pepper.
25. 25. Pour the liquid over the vegetables in the baking dish.
26. 26. Preheat the oven to 180 degrees (convection 160 degrees or gas level 2-3).
27. 27. Cook the vegetables in the preheated oven for 25 minutes.
28. 28. Drain the mozzarella in the meantime.
29. 29. Slice the mozzarella.
30. 30. Distribute the mozzarella slices over the vegetables.
31. 31. Cook the dish for another 15 minutes in the oven until the cheese is golden brown.
32. 32. Take the shrimp out of the refrigerator shortly before the end of the cooking time.
33. 33. Heat a non-stick frying pan.
34. 34. Fry the shrimp with the chili oil for about 4 minutes.
35. 35. Sprinkle the gratinated vegetables with the remaining chive rings.
36. 36. Serve the vegetables with the fried shrimp.

Nutrition per serving

• kcal: 335
• Protein: 28 g · Fett/Fat: 18 g · Carbs: 12 g