Shrimp in Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 309 cal. | (15 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 11 mg | (92 %) | ||
| Vitamin K | 21.4 μg | (36 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.6 mg | (88 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 152 mg | (160 %) | ||
| Potassium | 974 mg | (24 %) | ||
| Calcium | 189 mg | (19 %) | ||
| Magnesium | 137 mg | (46 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 139 μg | (70 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 266 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 4 Tomatoes
- ¼ Pineapple 250 grams (approximately 9 ounces)
- 1 shallot
- 1 garlic clove
- 2 Red Bell pepper
- 1 Red Pepperoncini
- 4 Tbsps olive oil
- 2 Tbsps Tomato paste
- 800 milliliters Vegetable broth
- 12 shrimp
- 1 tsp peppercorns
- salt
- 1 pinch sugar
- Tabasco sauce
- fresh Fresh herbs for garnish (chives and parsley)
Preparation steps
For the sauce, blanch the tomatoes, shock under cold water, peel, quarter, remove the seeds and dice. Peel the pineapple, remove the hard center and cut into cubes, setting 4 tablespoons pineapple cubes to the side. Peel the shallot and garlic and finely chop. Rinse the bell peppers and hot peppers, cut in half, remove the seeds and chop. Sauté the shallot and garlic in a hot pot in 2 tablespoons oil. Add the tomato paste sauté briefly, then pour in the broth. Add the tomatoes and remaining pineapple and simmer for about 15 minutes.
Meanwhile, clean the shrimp, rinse and pat dry. Cook in a frying pan with the remaining oil for 2-3 minutes over low heat. Pound the peppercorns in mortar and season the shrimp with some pepper and salt.
Puree the sauce until smooth, adding broth, if needed. Add the remaining pineapple chunks and season with salt, sugar, pepper and Tabasco and transfer to plates. Place the shrimp on top and serve garnished with herbs.
