Konstantin Alexander Filippou is ‘Austria's Most Creative Chef 2011’ and ‘Chef of the year 2016’. He is decorated with 1 Michelin star in 2016 and 3 Gault Millau bonnets in 2017.

He says, “Courage is my most important ingredient”.

Ingredients for 3 (to 4) servings:

• ½ kg medium shrimp
• 4 fresh tomatoes
• 1 small onion
• 1 clove garlic, chopped finely
• 1 small green peppers
• 5 tablespoons olive oil
• 100 ml white wine
• 200 g Greek feta (sheep's cheese)
• 2 tbsp. fresh parsley, chopped
• finaly Salt, pepper, oregano and lemon thyme

Serve with white bread!

Instructions:

• Wash the fresh tomatoes, pour with hot water and peel off the skin. Mix the pulp to a puree in the blender.
• Wash the peppers, remove the stalks and seeds, and finely chop the pulp.
• Heat the oil in a pan and simmer the finely chopped onion and the chopped garlic clove.
• Clear with white wine.
• Add peppers briefly.
• Add the tomatoes.
• Season with salt, pepper, oregano, and lemon thyme.
• Allow to cook for about 30 minutes, until everything is cooked to the boil.
• Peel the shrimp, remove the black intestine, leaving the head and tail on it. Wash cold briefly, drip off.
• Preheat oven to 200 degrees. Place the prawns in a baking dish and cover with the mashed tomatoes.
• Sprinkle the chopped sheep's cheese over it.
• Wash the parsley, peel the leaves from the stems and place them in the shrimp-tomato mixture.
•  Then place the baking dish in the oven and bake for about five to ten minutes.

Serve with white bread.

Amount per 498 g = 1 serving

• Energy (calories): 542 kcal / 25%
• Protein: 34.41 g / 63%
• Fat: 38.76 g / 80%
• Carbohydrates: 14.98 g / 6%

White Bread

Amount per 150 g = 1 serving

• Energy (calories): 357 kcal / 16%
• Protein: 15.99 g / 29%
• Fat: 3.23 g / 7%
• Carbohydrates: 65.87 g / 27%