Fried Shrimp with Vanilla and Basil Puree
Nutritional values
(Percentage of daily recommendation)
| Calorie | 495 cal. | (24 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 12.1 mg | (101 %) | ||
| Vitamin K | 20 μg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 12.6 mg | (105 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 699 mg | (17 %) | ||
| Calcium | 216 mg | (22 %) | ||
| Magnesium | 148 mg | (49 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 185 μg | (93 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 307 mg | |||
| Cholesterol | 270 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 Vanilla bean
- 4 onions
- 12 Tbsps olive oil
- 1 pinch powdered sugar
- 100 milliliters dry white wine
- 100 milliliters Vegetable broth
- salt
- freshly ground peppers
- 1 bunch Basil
- 200 grams Cherry tomatoes
- 16 King prawn (peeled and deveined)
Preparation steps
Cut the vanilla bean in half lengthwise and scrape out the seeds. Peel the onions, halve and cut into strips.
Heat 2 tablespoons of olive oil in a pan and saute the onion strips until translucent. Add the vanilla pod and puree using an immersion blender along with the powdered sugar. Let the sugar slightly caramelise and pour the white wine. Pour the vegetable broth, season with salt and pepper, and let simmer over medium heat for 6 minutes.
Rinse the basil, shake dry, pluck off the leaves, put 12 leaves aside and puree the remaining leaves with 4 tablespoons olive oil. Season the basil puree with salt and pepper.
Rinse and halve the tomatoes. Fry the remaining basil leaves in a pan with 4 tablespoons of olive oil. Remove and drain on kitchen paper briefly.
Rinse the shrimp, pat dry and fry in a hot pan with the remaining olive oil. Add the tomato, toss well, and season with salt and pepper.
Add the vanilla-onion mixture along with fried shrimp and tomato on warmed plates. Drizzle with the basil puree and serve garnished with fried basil leaves.
