Braised Potatoes and Shrimp
Braised Potatoes and Shrimp - A simple but elegant dish
Healthy, because
Even smarter
Nutritional values
The potatoes in this recipe help your body absorb the protein from the shrimp. Shrimp is a great source of iodine, the mineral that supports the healthy functioning of the thyroid gland. Sorrel also helps stimulate the appetite and purifies the blood.
When the season for sorrel is over, replace the tender leaves with arugula or spinach.
(Percentage of daily recommendation)
| Calorie | 386 cal. | (18 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 9.6 mg | (80 %) | ||
| Vitamin K | 8.1 μg | (14 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 12.7 mg | (106 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 1,094 mg | (27 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 216 μg | (108 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 149 mg | |||
| Cholesterol | 243 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 14 ozs potatoes (preferably new potatoes)
- salt
- 1 Red onion
- 4 ozs mixed-color Cherry tomatoes
- 1 oz Sorrel
- 8 medium shrimp (peeled)
- peppers
- Red pepper flakes
- 2 Tbsps vegetable oil
Kitchen utensils
Preparation steps
Scrub potatoes thoroughly. Cook in a pot of boiling salted water until knife-tender, about 20 minutes. Drain, rinse and peel while still warm. When potatoes are cool enough to handle, halve potatoes.
Meanwhile, peel the onion and cut into rings, about 1/2 inch thick.
Rinse cherry tomatoes, drain and halve.
Rinse sorrel well, spin dry and cut into very thin strips.
Slit shrimp along the backs with a sharp knife or kitchen scissors to devein. Rinse shrimp, pat dry and season with salt, pepper and red-pepper flakes. Heat 1 tablespoon oil in a pan. Cook shrimp until seared, 1-2 minutes per side. Remove from pan.
Heat the remaining oil in the pan. Add halved potatoes and the onion rings and cook until golden brown, 4-5 minutes.
Add cherry tomatoes and cook until softened, about 1 minute. Season with salt and pepper.
Return shrimp to the pan and warm through over low heat. Mix in sorrel and serve immediately.
