Easy Shrimp and Sausage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 682 cal. | (32 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 13.4 mg | (112 %) | ||
| Vitamin K | 22.8 μg | (38 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 21.6 mg | (180 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 173 μg | (58 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 121 mg | (127 %) | ||
| Potassium | 1,485 mg | (37 %) | ||
| Calcium | 315 mg | (32 %) | ||
| Magnesium | 250 mg | (83 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 235 μg | (118 %) | ||
| Zinc | 8.5 mg | (106 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 506 mg | |||
| Cholesterol | 371 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 20 King prawn (ready to cook, peeled down to the tail)
- 6 ozs Chorizo
- 1 green Bell pepper
- 1 green chili pepper
- 8 ozs Okra
- 3 Tomatoes
- 2 onions
- 2 garlic cloves
- 1 Tbsp olive oil (as needed)
- 1 pinch Ground clove
- 1 tsp paprika (or Old Bay)
- 1 Tbsp Tomato paste
- 14 ozs crushed Tomatoes (canned)
- 7 ozs Beef broth
- ½ tsp Tabasco sauce
- 2 Tbsps Orange juice
- 1 Tbsp honey
- salt
- cayenne pepper
- 8 ozs Long grain rice (boiled)
Preparation steps
Preparation:
Rinse the shrimp and drain. Cut the sausage into cubes. Sauté in a deep, hot pan and then remove. Rinse the bell pepper and chile, halve, trim, and finely chop the bell peppers and chile. Rinse, trim and slice the okra. Rinse the tomatoes, remove the stalks and roughly chop. Peel the onions and the garlic and finely chop.
Preparation:
Sauté the onion and garlic in the hot pan with the sausage fat while stirring for about 5 minutes. Possibly add 1 tablespoon of oil. Add the okra, bell pepper and chile. Season with a pinch of ground cloves and paprika. Add the tomato paste, add the fresh tomatoes and deglaze with the broth. Season with Tabasco. Simmer and reduce heat for about 15 minutes. Then season with orange juice, honey, salt and pepper. Finally, mix in the shrimp with the sausage and simmer until the shrimp are pink.
While the stew is quietly simmering, fill the pressure cooker with approximately 1 1/2 cup of boiling salt water for the rice. Add the rice, stir and close the lid. For 6 minutes, cook on level 1. Let evaporate and open quickly after the end of cooking as soon as the pressure has reduced.
Spread the rice on four plates and serve with the shrimp stew.
