TIP: FOR PEELING THE CHERRY TOMATOES
Put the water in a pan, add the olive oil and the cherry tomatoes. Let them reach boiling point and remove them from the heat. Spread them out on a baking dish to cool and peel easily.
PREPARATION FOR THE SHRIMP
Remove the shell and sand vein. Cut the shrimps down the middle.
INSTRUCTIONS FOR PREPARING THE VEGETABLES
Warm the olive oil in a non-stick pan and lightly fry the onions and courgettes until very soft. Add the pepper and continue frying lightly until the pepper is soft. Pour the wine in and allow the alcohol to evaporate. Add the salt, pepper, lemon zest and mix well. Next, add the mushrooms, cherry tomatoes and cook until mushrooms are soft. Finally, add the marjoram,mix and remove the pan from the heat.
INSTRUCTIONS FOR THE EGG MIXTURE
Break and whisk the eggs in a bowl. Add the milk, the salt, the pepper and mix well again.
FINAL INSTRUCTIONS
Put a spoonful of the cooked vegetables into individual clay bowls and top with a bit of graviera cheese. Distribute the rest of the vegetables to the bowls evenly. Add 6-8 shrimps to each bowl. Evenly distribute the egg mixture to the bowls and cover with a bit of grated graviera cheese. Bake at 180 degrees for approximately 25 minutes. Remove bowls from the oven.
Garnish with a bit of finely chopped parsley and 1 stick of oregano. Serve.
