Shrimp Casserole

Shrimp in heated butter form, season and roast over medium heat in about 5 min. Mushrooms – clean, maybe cut in half. Leek onions – clean and cut into pieces. Add both to shrimp form just before end of cooking time.

For the sauce, peel and chop onions and garlic. Peel tomatoes, cut into quarters, remove seeds and cut into cubes. Chop parsley.

Heat 2 tbsp. oil, sauté onions and garlic, add tomatoes, ketchup, half of the parsley and basil: sauté for 5 minutes. Season with salt and freshly ground pepper.

Empty shrimp and vegetables into an ovenproof dish, pour tomato sauce over, sprinkle with grated Parmesan, breadcrumbs and remaining parsley, drizzle with remaining oil. Bake the casserole in the heated oven at 220 °C on the middle shelf for approx. 10 min. with top heat only.

Per person 298 calories = 1247 joules.

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