Potato kefir puree with prawn skewers

Ingredients puree:

850g potatoes

180ml kefir

1 small to medium-sized onion

2 teaspoons of butter

Salt, nutmeg, pepper

Optional: 1 dash of cream

Ingredients for 5 shrimp skewers:

20 large prawns (peeled & deveined)

2 cloves of garlic

1 bell pepper

5 cherry tomatoes

Some olive oil to fry

Dried thyme

Preparation of the puree: Peel the potatoes and onion. Chop the potatoes into large pieces and finely chop the onion. Cook both in salted water for about 20 minutes. Drain through a sieve and return to the saucepan. Add butter and mash with a potato masher. Pour in the kefir and keep pounding until the puree has a fluffy consistency. Season to taste with salt, pepper and nutmeg. For the prawn skewers: Wash and core the peppers and cut into bite-sized pieces. Wash the cherry tomatoes and pat dry. Heat oil in a pan. Peel off the garlic cloves and cut in half together with the prawns and fry on all sides. Remove the prawns and cover with aluminum foil. Briefly toss the peppers and tomatoes in the hot pan until they get a little color. Put the peppers and prawns alternately on a wooden skewer, put a tomato in the middle and then skewer the prawns and peppers again alternately.

Serve with the puree and sprinkle with a little thyme. Enjoy your meal! Yours Sherry