Eee food
I just made delicious shrimp lasagne. Especially awesome after... I couldn't buy any food for a week and had to improvise from what I had. Still waiting for the Swedish bank to send a new code for the new card I got last week (original card was closed because I used the wrong code too many times). Luckily my mom sent some money on my Finnish account so could buy food today.
-> Shrimp lasagne.
I think the amounts can be modified to taste and size of cooking dish... mine could have had more of the filling, for instance, but was good this way too.
~ 2 dl creme fraiche
~ 170 g (sans water) shrimp in saltlake, drained/cooked and scaled shrimp
~ half of a (small) lemon, grated peel and juice (wasn't super strong this way, could use more if you like lemon)
~ 3 small tomatoes
~ about half of a small zuchini
~ half of a small onion.
~ spices to taste (I had black pepper, rosé pepper, bit of chili powder and tiny bit of cinnamon, + fresh basil I forgot to include so sprinkled on top instead. Also you might like to add salt, though I didn't as I'm used to less salty food and thought the shrimp might be salty but it wasn't really after draining.)
~ lasagne sheets
~ one egg (might leave this away too, I think, it might make the filling a bit less liquid but maybe not the prettiest texture.)
Drain the shrimp.
Grate lemon peel and then cut in half and squeeze out the juice and mix with shrimp.
Chop (at least) one tomato and the onion to small pieces.
Mix all of the above with creme fraiche, the egg (stirred) and spices + salt.
Set oven to about 200 Celsius.
Lay out some pasta sheets in an oiled oven-dish, then some of the mix, a layer of thinly sliced zucchini, another layer of pasta sheets, mixture... until you've used all of the mixture.
Over the last layer, put slices of tomato and some grated cheese.
Cook for about 20-30 min. or until it looks ready at the top (slightly browned at the edges, cheese all melted and a bit crispy if you use that sort of cheese.)
-> Shrimp lasagne.
I think the amounts can be modified to taste and size of cooking dish... mine could have had more of the filling, for instance, but was good this way too.
~ 2 dl creme fraiche
~ 170 g (sans water) shrimp in saltlake, drained/cooked and scaled shrimp
~ half of a (small) lemon, grated peel and juice (wasn't super strong this way, could use more if you like lemon)
~ 3 small tomatoes
~ about half of a small zuchini
~ half of a small onion.
~ spices to taste (I had black pepper, rosé pepper, bit of chili powder and tiny bit of cinnamon, + fresh basil I forgot to include so sprinkled on top instead. Also you might like to add salt, though I didn't as I'm used to less salty food and thought the shrimp might be salty but it wasn't really after draining.)
~ lasagne sheets
~ one egg (might leave this away too, I think, it might make the filling a bit less liquid but maybe not the prettiest texture.)
Drain the shrimp.
Grate lemon peel and then cut in half and squeeze out the juice and mix with shrimp.
Chop (at least) one tomato and the onion to small pieces.
Mix all of the above with creme fraiche, the egg (stirred) and spices + salt.
Set oven to about 200 Celsius.
Lay out some pasta sheets in an oiled oven-dish, then some of the mix, a layer of thinly sliced zucchini, another layer of pasta sheets, mixture... until you've used all of the mixture.
Over the last layer, put slices of tomato and some grated cheese.
Cook for about 20-30 min. or until it looks ready at the top (slightly browned at the edges, cheese all melted and a bit crispy if you use that sort of cheese.)