Shrimps and peppers in lemon sauce

Preparation:

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Take the shrimps out of the bag and place them in a strainer, over a deep bowl, to collect the thawing fluids.

Cover the bowl with a wet towel or a cling film and place it in the refrigerator. The shrimps are thawed after regaining their elasticity.

Execution:

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Thoroughly rinse the shrimps and let them drain in a strainer.

In a food processor, blend the water, the bouillon and the olive oil until the concentrate cube is dissolved.

Pour the mix in a deep frying pan adding the garlic, the lemon juice, the parsley and the peppers.

Boil for approximately 2 minutes and then put in the shrimps and slightly salt them.

Finally, add the mustard and continue cooking for 3 more minutes, stirring gently.

Remove from the heat and serve immediately.

Tips:

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Serve as a hors d'oeuvre or with rice or pasta of your choice.