Curry Shrimp with Colorful Vegetable Puree
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
515
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 515 cal. | (25 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 9.8 mg | (82 %) | ||
| Vitamin K | 12.7 μg | (21 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 15.7 mg | (131 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 85 mg | (89 %) | ||
| Potassium | 1,647 mg | (41 %) | ||
| Calcium | 285 mg | (29 %) | ||
| Magnesium | 195 mg | (65 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 185 μg | (93 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 330 mg | |||
| Cholesterol | 283 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the vegetable puree
- 750 grams starchy potatoes
- 250 grams Parsnips
- 200 milliliters milk
- 30 grams butter
- salt
- white peppers (freshly ground)
- Nutmeg
- For the curry shrimp
- 750 grams shrimp (ready to cook deveined and peeled down to the tail segment)
- 100 grams Cherry tomatoes
- ½ Red Bell pepper
- 1 Tbsp butter
- 2 Tbsps olive oil
- Curry powder
- salt
- cayenne pepper
Preparation steps
1.
For the vegetable puree: Chop the potatoes and parsnips into cubes and boil in salted water about 20 minutes until done.
2.
Rinse the shrimp and the tomatoes and pat dry. Rinse the peppers and cut into small cubes. Add the butter and the olive oil into a hot frying pan and sauté the red peppers and tomatoes. Add the shrimp cook 2-3 minutes. Season with curry, salt and cayenne pepper. Remove from the heat and set aside for a few minutes.
3.
Boil the milk with the butter, salt and nutmeg. Add the drained vegetables. With a wooden spoon, stir to a creamy puree and season with salt, pepper and nutmeg. Transfer to plates and top with the shrimp, tomatoes and peppers.
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