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🍽️ Shrimp and Pepper Pan with Pepperoni Baguette and Pickled Lemon Olives

869 kcal · 30 min · 4 servings

Ingredients

• yeast, fresh 21 g
• water 600 ml
• sugar 0.5 tsp
• wheat flour, type 405 760 g
• salt 1 tsp
• hot peppers, pickled 50 g
• garlic cloves 2 pcs.
• onions, red 1 pc.
• olive oil 100 ml
• shrimp raw, frozen 800 g
• peppers, red 2 pcs.
• mushrooms, white 250 g
• pepper, black ground 0.25 tsp
• pepper, sweet 2 tsp
• chickpeas from the can 400 g
• sunflower oil 80 g
• chili, ground 1 tsp
• parsley, dried 2 tsp
• almonds, whole 100 g
• olives, green 300 g
• organic lemons 1 pc.
• Manchego 100 g

Instructions

1. 1. Mix the yeast with the water and sugar in a large bowl.
2. 2. Add the flour and 2 teaspoons of salt, and stir the dough with a wooden spoon until the flour is fully incorporated.
3. 3. Chop the pepperoni finely and mix them into the dough.
4. 4. Cover the dough and let it rise at room temperature for 2 hours until it has doubled in size.
5. 5. Preheat the oven to 240 degrees Celsius with hot air and activate the steam function.
6. 6. If your oven does not have a steam function, place a heatproof bowl filled with water on the bottom of the oven.
7. 7. Peel the garlic cloves and the red onion and dice them.
8. 8. Heat the olive oil in a large casserole dish or frying pan.
9. 9. Fry the garlic and onion cubes in it over medium heat for about 5 to 10 minutes until golden brown.
10. 10. Peel the shrimp and remove the vein.
11. 11. Fry the peeled shrimp in the pan over high heat for 2 minutes.
12. 12. If necessary, divide the shrimp into several batches to ensure they are all fried evenly.
13. 13. In the meantime, dice the bell peppers.
14. 14. Cut the mushrooms into quarters.
15. 15. Preheat the oven to 220 degrees Celsius with hot air.
16. 16. Drain the liquid from the chickpeas using a sieve and save it.
17. 17. Dry the chickpeas with a kitchen towel and remove the skin.
18. 18. Place them on a baking sheet and bake in the preheated oven for 20 minutes.
19. 19. In the meantime, mix the marinade.
20. 20. Toast the almonds in a pan without fat until they smell delicious.
21. 21. Mix the olives with the olive oil, salt, and pepper.
22. 22. Grate the lemon zest into the mixture.
23. 23. Now cut off the top and bottom of the lemon.
24. 24. Peel it, remove the segments, and add them to the olives.
25. 25. Squeeze the remaining lemon and mix the juice with the almonds and olives.
26. 26. Let everything marinate for 30 minutes.
27. 27. Arrange the shrimp pan together with the pepperoni baguette, the crispy chickpeas, and the olives with almonds on a board.
28. 28. Cut the Manchego cheese into cubes and serve it together with the pepperoni.

Nutrition per serving

• kcal: 869
• Protein: 43 g · Fett/Fat: 48 g · Carbs: 78 g