Shrimp with Chile Pear Relish

Name: Shrimp with Chile Pear Relish
Total time: 30 min
Yield: 4
Ingredients: 4 juicy Pear; 4 Tbsps Orange juice; 8 Tbsps lemon juice; 4 Tbsps sugar; freshly grated Nutmeg; 2 Star anise; 2 tsps Red pepper flakes; 20 fresh shrimp; salt; freshly ground peppers; 0.5 Tbsp Ghee (clarified butter)

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Health Score:

67 / 100

Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

Calories:

417

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	417 cal.	(20 %)
Protein	47 g	(48 %)
Fat	6 g	(5 %)
Carbohydrates	42 g	(28 %)
Sugar added	20 g	(80 %)
Roughage	4.3 g	(14 %)

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more nutritional values

Vitamin A	0 mg	(0 %)
Vitamin D	1.3 μg	(7 %)
Vitamin E	10.8 mg	(90 %)
Vitamin K	7.7 μg	(13 %)
Vitamin B₁	0.2 mg	(20 %)
Vitamin B₂	0.1 mg	(9 %)
Niacin	15.2 mg	(127 %)
Vitamin B₆	0.4 mg	(29 %)
Folate	53 μg	(18 %)
Pantothenic acid	0.4 mg	(7 %)
Biotin	2.7 μg	(6 %)
Vitamin B₁₂	4.3 μg	(143 %)
Vitamin C	24 mg	(25 %)
Potassium	790 mg	(20 %)
Calcium	249 mg	(25 %)
Magnesium	185 mg	(62 %)
Iron	1.9 mg	(13 %)
Iodine	228 μg	(114 %)
Zinc	5.7 mg	(71 %)
Saturated fatty acids	2.1 g
Uric acid	392 mg
Cholesterol	342 mg
Complete sugar	37 g

Author of this recipe:

EAT-SMARTER

all recipes of this author

Ingredients

for

servings

For the relish: 4 juicy Pear; 4 Tbsps Orange juice; 8 Tbsps lemon juice; 4 Tbsps sugar; freshly grated Nutmeg; 2 Star anise; 2 tsps Red pepper flakes

For the shrimp: 20 fresh shrimp; salt; freshly ground peppers; ½ Tbsp Ghee (clarified butter)

How healthy are the main ingredients?

sugar Orange juice Ghee Pear Nutmeg salt

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Preparation steps

For the relish, peel the pears, quarter and remove the core and coarsely chop. Place in a saucepan and bring to a boil together with the orange and lemon juice, sugar, 1/2 teaspoon nutmeg, star anise, chile and 4 tablespoons water. Simmer over low heat while stirring for about 15 minutes. Pour the hot chutney into two sterilized jars (200 ml capacity) (approximately 1 cup) and seal. Keep chilled for up to 1 week.

Heat the ghee in a pan and fry the prawns until cooked through. Season with salt and pepper.

Serve the shrimp with the chutney and toasted white bread.

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