Chili shrimp pan - recipe | FoodPal
Place shrimp in a colander and rinse with cold water. Put on a plate and let thaw. Wash and clean the zucchini, cut in half lengthwise and cut into coarse piece
Keywords
- zucchini
- leek
- tomato
- shrimp
- garlic
- olive oil
- onion
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Cooking tools:
- Colander
- Plate
- Skillet
- Paper towel
- Stove
- Chef's knife
- Cutting board
- Spatula
Ingredients
- 3 ¾ (75 g) Cherry tomatoes, cocktail tomatoes (fresh)
- 1 Teaspoon Olive oil
- ⅞ (2,5 g) Garlic (fresh)
- 1 Pinch(s) Salt, table salt, sea salt
- 1 Pinch(s) Pepper (black)
- 10 g Parsley (fresh)
- 4 g Chili powder
- 100 g Giant shrimps (fresh or frozen, organic quality)
- 1 (46 g) Spring onions, scallions (fresh)
- 1 (210 g) Zucchini (fresh)
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