Shrimp and Vegetable Stew

Rinse scallions, shake dry and cut into thin rings.

Peel the garlic and chop finely.

Rinse and peel kohlrabi, halve and cut into slices, then cut into thin sticks.

Rinse tomatoes, cut out stems and cut tomatoes into eighths.

Coarsely chop dried tomatoes. Rinse savory and shake dry.

In a pot, heat 1 tablespoon oil. Add bay leaf, green peppercorns, dried tomatoes and tomato paste and sauté while stirring for about 1 minute.

Add onion and kohrabi and sauté for about 2 minutes while stirring.

Add tomatoes, beans, savory and broth. Season with salt and pepper, cover and simmer over medium heat for about 15 minutes, stirring occasionally.

Meanwhile, slit the shrimp along the back and devein. Rinse shrimp and pat dry.

Heat the remaining oil in a non-stick pan. Cook garlic, stirring, for about 30 seconds. Add shrimp and stir-fry another 4-5 minutes.