Fennel with Shrimp
Nutritional values
(Percentage of daily recommendation)
| Calorie | 480 cal. | (23 %) | ||
| Protein | 12.03 g | (12 %) | ||
| Fat | 37.02 g | (32 %) | ||
| Carbohydrates | 33.24 g | (22 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 11.42 g | (38 %) |
| Vitamin A | 474.2 mg | (59,275 %) | ||
| Vitamin D | 0.03 μg | (0 %) | ||
| Vitamin E | 3.42 mg | (29 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.15 mg | (14 %) | ||
| Niacin | 5.34 mg | (45 %) | ||
| Vitamin B₆ | 0.44 mg | (31 %) | ||
| Folate | 118.85 μg | (40 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.31 μg | (25 %) | ||
| Vitamin B₁₂ | 0.46 μg | (15 %) | ||
| Vitamin C | 68.06 mg | (72 %) | ||
| Potassium | 1,733.93 mg | (43 %) | ||
| Calcium | 182.98 mg | (18 %) | ||
| Magnesium | 84.23 mg | (28 %) | ||
| Iron | 2.69 mg | (18 %) | ||
| Iodine | 0.76 μg | (0 %) | ||
| Zinc | 1.45 mg | (18 %) | ||
| Saturated fatty acids | 5.08 g | |||
| Cholesterol | 58.02 mg |
Ingredients
Preparation steps
Peel the onion and finely chop. Peel the garlic. Blanch the tomatoes, peel, seed and dice.
Rinse and peel the fennel. Cut 1 fennel lengthwise into eighths. Cut the remaining into quarters lengthwise and crosswise into strips.
Mix the onions and garlic in oil and cook for 5 minutes until they are soft and have some color. On medium heat, add the tomatoes and season with salt, pepper and sugar. Cook without the cover, stirring occasionally, for about 8 minutes. Simmer, then set aside.
Saute the fennel strips in 6 tablespoons of oil, but do not brown. Dissolve the saffron in a little water, then add to the fennel. Simmer covered for about 10 minutes, then season with salt and pepper.
Steam the fennel eighths for about 8 minutes. Drain. Heat 4 tablespoons of oil in a heavy pan and fry the steamed fennel eighths, then season with a little salt and pepper and keep warm.
Heat 2 tablespoons of oil in another pan and cook the shrimp at the highest level for 3-4 minutes.
Pour in the tomato sauce to a preheated dish after briefly heating it and sprinkle the fennel strips around. Serve the shrimp and fennel eighths in a star-like shape. Sprinkle with cilantro and parsley and serve immediately.
