Fried Shrimp with Saffron Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 594 cal. | (28 %) | ||
| Protein | 64.6 g | (66 %) | ||
| Fat | 19.52 g | (17 %) | ||
| Carbohydrates | 43.97 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.44 g | (15 %) |
| Vitamin A | 118.33 mg | (14,791 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.12 mg | (9 %) | ||
| Vitamin B₁ | 0.26 mg | (26 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.37 mg | (26 %) | ||
| Folate | 61.97 μg | (21 %) | ||
| Pantothenic acid | 0.66 mg | (11 %) | ||
| Biotin | 5.61 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 42.42 mg | (45 %) | ||
| Potassium | 1,134.74 mg | (28 %) | ||
| Calcium | 233.24 mg | (23 %) | ||
| Magnesium | 162.92 mg | (54 %) | ||
| Iron | 3.15 mg | (21 %) | ||
| Iodine | 1.99 μg | (1 %) | ||
| Zinc | 5.04 mg | (63 %) | ||
| Saturated fatty acids | 2.76 g | |||
| Cholesterol | 472.5 mg |
Ingredients
- For the shrimp
- 1 kilogram whole shrimp (raw)
- 2 garlic cloves
- 1 Lime (juiced)
- 1 Orange juice
- 1 tsp dried thyme
- 1 generous pinch Curry powder
- 3 Tbsps olive oil
- salt
- peppers
- For the rice
- salt
- 350 grams Long grain rice
- 1 sm can Saffron
- 1 onion
- 150 grams Leeks
- 2 Tomatoes
- 2 Tbsps olive oil
- salt
- cayenne pepper
Preparation steps
For the shrimp: Devein the shrimp, rinse thoroughly and pat dry. Peel and press the garlic. Combine the lime juice, orange juice, thyme and curry and thoroughly mix with the shrimp. Cover and leave to marinate for least 30 minutes in the refrigerator.
For the rice: Bring 700 ml (approximately 2 1/2 cups) of salted water to a boil. Rinse the rice in a colander and add to the boiling water. Add the saffron and cook over low heat for about 20 minutes.
Peel the onion and cut into strips. Rinse the leeks, halve lengthwise and cut into slices. Blanch the tomatoes, peel, remove the seeds and dice the flesh. Heat the oil in a pan and cook the onion and leek over low heat for about 5 minutes until soft. Add the tomatoes and cook for about 3 minutes. Season with salt and cayenne pepper.
Remove the shrimp from the marinade and fry on both sides in a pan with hot oil for about 3 minutes. Season with salt and pepper.
Arrange the rice and vegetables on plates with the shrimp and serve immediately.
