Sautéed Shrimp
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
335
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 335 cal. | (16 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 11.5 mg | (96 %) | ||
| Vitamin K | 16.5 μg | (28 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 16.5 mg | (138 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 728 mg | (18 %) | ||
| Calcium | 263 mg | (26 %) | ||
| Magnesium | 191 mg | (64 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 248 μg | (124 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 401 mg | |||
| Cholesterol | 365 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 6 cloves garlic cloves (pressed or finely minced)
- 1 cup dry white wine
- 2 fresh bay leaves
- 4 ½ cups medium to large shrimp (peeled and deveined; tails intact if desired)
- 1 tsp Dijon mustard
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 tsp Worcestershire sauce
- 2 Tbsps fresh parsley (chopped)
Preparation steps
1.
Heat olive oil in a large skillet, add garlic and saute until brown and fragrant. Add wine, and bay leaves. Cook slowly until wine reduces to approximately 2/3 of the original volume.
2.
Add shrimp, mustard, seasoning, and Worcestershire sauce to the wine mixture. Cook for 3 or 4 minutes, until shrimp are tender. Remove the bay leaves. Sprinkle parsley over the top. Stir to coat. Do not overcook.
3.
Serve alone, on cooked pasta, rice, toasted rustic bread or salad.
