Name: Zucchini with fennel sauce and shrimps
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: to taste Celtic sea salt; to taste Black pepper; 1⁄2 piece Onion; 1 clove Garlic; 1⁄2 piece Zucchini; 1 Tbsp Olive oil (mild); 100 g Shrimps (peeled and washed); 150 g Vine tomatoes; 150 g Fennel bulb; 1 piece Bay leaf

Nightshade

Shelfish, Crustaceans & Molluscs

Culicool

Spiral cutter

Lunch

Dinner

Paleo

Sirtfood

Zucchini with fennel sauce and shrimps

 Clean the fennel, cut into quarters. Remove the core and cut into large pieces. Wash the tomatoes, remove the green crown and cut into cubes. Peel and chop the onions. Peel and chop the garlic cloves. 

 Heat oil in a pan and fry the onion and garlic for about 2 minutes. 

 Add so much water that the mixture is just below. 

 Add the bay leaf. Bring to boil. Put the lid on the pan and reduce the heat to low. Stew the vegetable dish in about 20 minutes. Season with salt and pepper. 

 Use a spiral cutter to turn the zucchini into spaghetti strands. You can also choose tagliatelle with your peeler. 

 Fry the shrimps in a pan in some oil. Or add them to the end of the fennel sauce. Then you actually cook them. 

 Time to serve: Place the zucchini on the plate, pour the fennel sauce on top and place the fried shrimp on top. 

Zucchini with fennel sauce and shrimps

Zucchini with fennel sauce and shrimps

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