Fried Lobster Tails in Tomato Sauce
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
217
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 217 cal. | (10 %) | ||
| Protein | 6.68 g | (7 %) | ||
| Fat | 14.8 g | (13 %) | ||
| Carbohydrates | 14.68 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.65 g | (9 %) |
more nutritional values
| Vitamin A | 104.26 mg | (13,033 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.08 mg | (9 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.09 mg | (8 %) | ||
| Niacin | 2.85 mg | (24 %) | ||
| Vitamin B₆ | 0.24 mg | (17 %) | ||
| Folate | 36.06 μg | (12 %) | ||
| Pantothenic acid | 0.33 mg | (6 %) | ||
| Biotin | 3.81 μg | (8 %) | ||
| Vitamin B₁₂ | 0.61 μg | (20 %) | ||
| Vitamin C | 40.65 mg | (43 %) | ||
| Potassium | 424.75 mg | (11 %) | ||
| Calcium | 69.52 mg | (7 %) | ||
| Magnesium | 27.86 mg | (9 %) | ||
| Iron | 2.12 mg | (14 %) | ||
| Iodine | 1.05 μg | (1 %) | ||
| Zinc | 0.79 mg | (10 %) | ||
| Saturated fatty acids | 1.97 g | |||
| Cholesterol | 37.7 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 onion
- 3 garlic cloves
- 1 green Bell pepper
- 4 Tbsps olive oil
- 2 crayfish (with shell, fresh or frozen)
- 2 Tbsps finely chopped parsley
- 250 grams pureed Tomatoes
- 3 Tbsps Ketchup
- 50 milliliters dry white wine
- 1 Tbsp Vinegar
- 2 bay leaves
- salt
- freshly ground pepper
- 1 tsp soy sauce
- ½ tsp Chili sauce
Preparation steps
1.
(Thaw the lobster tails, if using frozen)
2.
Peel and finely chop the onion. Peel the garlic and squeeze through a garlic press. Rinse the bell peppers, cut in half, remove seeds and ribs, and cut into small cubes.
3.
Heat the oil in a pan and fry the lobster tails in it for a few minutes until they take on a rosy color. Add the onion, garlic and bell peppers, and saute briefly.
4.
Add the parsley, pureed tomato, ketchup, white wine, vinegar, bay leaves, soy sauce and chile sauce to the lobster tails. Season with salt and pepper, and cook covered over low heat for about 25 minutes.
