Shrimp with Tomatoes
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
259
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 259 cal. | (12 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 6.4 μg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 12.4 mg | (103 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 638 mg | (16 %) | ||
| Calcium | 195 mg | (20 %) | ||
| Magnesium | 142 mg | (47 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 182 μg | (91 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 302 mg | |||
| Cholesterol | 270 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 16 medium, raw shrimp (In the shell, without heads)
- 1 shallot
- 3 Tomatoes
- 2 garlic cloves
- 2 Tbsps olive oil
- 1 chili pepper
- salt
- peppers (from the mill)
- 2 centiliters Brandy
- 1 Tbsp mint
Preparation steps
1.
Rinse the shrimp in cold water and pat dry. Peel the shallot and finely chop. Blanch tomatoes, quarter, core and dice. Peel and chop garlic.
2.
Heat the olive oil in a pan and cook the shrimp 1/2 minute per side over high heat. Remove and keep warm in a baking dish. Sweat shallot and garlic over medium heat until translucent. Add tomatoes and cook. Stir in chile pepper (seeded if necessary), bring to a boil and season with salt and pepper. Spread the mixture over the shrimp. Drizzle with brandy and put shrimp in a preheated oven on middle rack (220°C, approximately 425°F) for 8 minutes to finish cooking. Stir in mint and serve in bowls.
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