• 85 kcal
Red bell pepper
• 15 kcal
• 0 kcal
• 750 kcal
• 79 kcal
• 21 kcal
• 79 kcal
Extra virgin olive oil
• 0 kcal
Calories refer to 100 grams of product
THE shrimps and vegetables au gratin I am a second course simple and tasty, perfect to make for lunches and the summer dinners. Fleshy and delicate in taste, these crustaceans are enriched with seasonal vegetables and seasoned with oil, lemon juice and breadcrumbs. The final baking will give us a crispy preparation and dal irresistible taste which, served in small individual portions, can also be eaten as appetizers Where aperitif, with accompanying bubbles. Find out how to make them by following our recipe step by step.
How to prepare prawns and vegetables au gratin
Wash the peppers, remove the seeds and inner white ribs and cut them into thin strips (1).
Clean the zucchini and carrots, wash them and also cut them into strips (2).
Clean the shrimp, peel them and remove the black filament from the intestine. Collect them in a bowl and add the vegetables; salt and pepper and season with a drizzle of oil (3).
Pour in the lemon juice (4).
Add a few tablespoons of breadcrumbs (5) and mix well.
Finally, sprinkle with chopped parsley (6). Transfer the shrimp and vegetables to a saucepan lined with a sheet of parchment paper, and bake at 200 ° C for about 15-20 minutes.
Once the cooking time has elapsed, take the shrimp out of the oven with the vegetables, serve and serve hot and crisp (7).
It is advisable to buy the shrimp from your trusted fishmonger, making sure they are good. Costs, bright in color and having a pleasant odor. You can also use them frozen or replace them with shrimp.
Cut the vegetables into evenly sized strips as much as possible, so that the cooking is uniform. If you wish, you can also add other seasonal vegetables or replace them with others.
To give more flavor to the dish, you can also add others aromatic herbs, such as basil and thyme; you can replace black pepper with pink pepper, which has a particularly delicate and sweet taste.
If you liked this recipe, also try the lemon shrimp and the shrimp soup.
The prawns and vegetables au gratin can be stored in fridge, inside a special airtight container, for maximum One day. Freezing is not recommended.