Fried Shrimp with Vanilla and Basil Puree

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Fried Shrimp with Vanilla and Basil Puree
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Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
495
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie495 cal.(24 %)
Protein39 g(40 %)
Fat33 g(28 %)
Carbohydrates7 g(5 %)
Sugar added1 g(4 %)
Roughage1.5 g(5 %)
Vitamin A0.1 mg(13 %)
Vitamin D1 μg(5 %)
Vitamin E12.1 mg(101 %)
Vitamin K20 μg(33 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin12.6 mg(105 %)
Vitamin B₆0.4 mg(29 %)
Folate49 μg(16 %)
Pantothenic acid0.4 mg(7 %)
Biotin6.4 μg(14 %)
Vitamin B₁₂3.4 μg(113 %)
Vitamin C18 mg(19 %)
Potassium699 mg(17 %)
Calcium216 mg(22 %)
Magnesium148 mg(49 %)
Iron2 mg(13 %)
Iodine185 μg(93 %)
Zinc4.6 mg(58 %)
Saturated fatty acids5.1 g
Uric acid307 mg
Cholesterol270 mg
Complete sugar4 g

Ingredients

for
4
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)
How healthy are the main ingredients?
olive oilBasilonionsalt

Preparation steps

1.

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.

2.

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.