This recipe for shrimp in creamy yogurt-vegetable-sauce came about out of necessity when I came home late from work again and the fridge didn't have much more to offer than a few shrimp, a lonely carrot and some yogurt. I wanted to conjure up something quick, healthy and, above all, delicious – and that's how this dish was born. It has now become a permanent part of my repertoire because it is so uncomplicated and you can adapt it wonderfully. The ingredients all play an important role. The carrot and spring onions bring a pleasant sweetness and spice to the sauce. The carrot is finely chopped in the Thermomix® so that it blends well into the sauce and releases its sweetness. The spring onions are partly cooked and partly sprinkled fresh over the finished dish to achieve both a cooked and a fresh note. The yogurt makes the sauce creamy without making it too heavy. I use low-fat yogurt to keep the dish light, but you can of course also use Greek yogurt if you like it a little richer. The shrimp are the star of the dish and bring a fine maritime note. When preparing in the Thermomix®, it is important not to chop the carrot and spring onions too finely, otherwise they will turn into mush. Level 5 is ideal here. When cooking the rice in the simmering basket, make sure that there is enough water in the mixing bowl so that the rice does not burn. I always add a pinch of salt to the rice to make it tastier. Sautéing the garlic is important to develop its aroma. You should make sure that the garlic does not burn, otherwise it will become bitter. When refining the sauce with yogurt, it is important not to set the temperature too high, otherwise the yogurt may curdle. 60°C is ideal here. The shrimp are only briefly warmed at the end, as they are already cooked. For a vegetarian version, you can simply replace the shrimp with tofu or Halloumi. Tofu should be well squeezed beforehand and cut into cubes. Halloumi can be cut into slices and fried. For a vegan version, you can replace the yogurt with a plant-based alternative, e.g. soy yogurt or cashew yogurt. You can vary the spices as you like. Curry powder, chili or ginger go well with this dish. Rice is of course the best accompaniment, but quinoa, couscous or bulgur are also a good choice. You can also serve the dish with a fresh salad. To serve, you can garnish the dish with fresh herbs such as coriander or parsley. A dash of lemon juice rounds off the dish. Leftovers of the dish can be stored in the refrigerator and reheated the next day. However, you should not reheat the shrimp for too long, otherwise they will become dry. You can also prepare the dish well in advance. The sauce can be prepared the day before and stored in the refrigerator. The shrimp should only be added shortly before serving.

Shrimp in creamy Yogurt-Vegetable-Sauce

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Description

Ingredients (13 ingredients)

Preparation (6 steps)

Prepare carrot and spring onions

Cook rice and vegetables

Fry shrimp

Prepare sauce

Refine sauce and add shrimp

Arrange

Finished cooking? Great! 🎉

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