Casserole de crevettes au beurre et à l'ail



  • 400 g (0,88 lbs) shrimp
  • 2 cloves of garlic
  • 2 green peppers
  • 8 cherry tomatoes
  • 2 tomatoes
  • 1 onion
  • 80 ml (2,7 oz) tomato juice
  • 150 g 0,33 lbs) fresh cheddar cheese (grated)
  • 20 g ( 0,044 lbs) butter
  • 4 bay leaves
  • 4 sprigs of fresh thyme
  • 1 lemon
  • Salt
  • Black pepper
  • Olive oil

First, chop the onions, peppers and tomatoes you will use in the casserole into cubes. Finely chop 2 cloves of garlic.
Add the butter to the pan heated on medium heat and melt it. Add the garlic to the melted oil and fry for a few minutes.
Then sauté the other ingredients in the pan and add the shrimps.
Add bay leaf, tomato juice, lemon peel and fresh thyme into the mixture and mix. If desired, lemon juice can be preferred instead of lemon peel.
You can flavor your food with salt, pepper and any spices you want.
Finally, divide the meal you prepared into a large casserole dish or small casseroles. Add grated cheddar cheese and some butter on them.
Bake the casserole dish in a preheated 180 (352) degree oven. You can add mint leaves to add flavor.


 

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