200 g Riesengarnelen
150 g Porree / Lauch
150 g Zucchini
5 g Rote Chilischote 5
50 g Passierte Tomaten
10 ml Rapsöl 1 g Salz
1 g Cayennepfeffer, getrocknet
50 ml Kuhmilch, 1,5% Fett


Garnelen nach Packungsanweisung auftauen lassen. Garnelen waschen und trocken tupfen.
Die Lauchstangen in feine Ringe schneiden und waschen. Zucchini waschen und in 1 cm dicke Scheiben schneiden. Chilischote der Länge nach aufschlitzen, Samen herauskratzen und in feine Ringe schneiden. Fettarme Milch mit passierten Tomaten verrühren.
In einer Pfanne das Öl erhitzen. Lauch, Zucchini und Chili darin 7-8 Minuten anbraten. Mit Salz und Pfeffer würzen.
Tomatenmilch und Garnelen hinzufügen, verrühren und weitere 5-7 Minuten bei mittlerer Hitze köcheln lassen. Nach Geschmack würzen..

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