Fennel with Shrimp

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Fennel with Shrimp
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
480
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie480 cal.(23 %)
Protein12.03 g(12 %)
Fat37.02 g(32 %)
Carbohydrates33.24 g(22 %)
Sugar added1.05 g(4 %)
Roughage11.42 g(38 %)
Vitamin A474.2 mg(59,275 %)
Vitamin D0.03 μg(0 %)
Vitamin E3.42 mg(29 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.15 mg(14 %)
Niacin5.34 mg(45 %)
Vitamin B₆0.44 mg(31 %)
Folate118.85 μg(40 %)
Pantothenic acid1 mg(17 %)
Biotin11.31 μg(25 %)
Vitamin B₁₂0.46 μg(15 %)
Vitamin C68.06 mg(72 %)
Potassium1,733.93 mg(43 %)
Calcium182.98 mg(18 %)
Magnesium84.23 mg(28 %)
Iron2.69 mg(18 %)
Iodine0.76 μg(0 %)
Zinc1.45 mg(18 %)
Saturated fatty acids5.08 g
Cholesterol58.02 mg

Ingredients

for
4
Ingredients
20 medium sized Prawn (without head)
150 milliliters olive oil
1 tsp salt
1 tsp ground white peppers
1 onion
1 garlic clove
1 kilogram Tomatoes
1 pinch sugar
1 kilogram Fennel bulb
3 Saffron
cilantro and parsley (for garnish)
How healthy are the main ingredients?
Tomatosugarolive oilsaltoniongarlic clove

Preparation steps

1.

Peel the onion and finely chop. Peel the garlic. Blanch the tomatoes, peel, seed and dice.

2.

Rinse and peel the fennel. Cut 1 fennel lengthwise into eighths. Cut the remaining into quarters lengthwise and crosswise into strips.

3.

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.

4.

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.

5.

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.

6.

Heat 2 tablespoons of oil in another pan and cook the shrimp at the highest level for 3-4 minutes. 

7.

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.