Gambas with Parsley and Chervil

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Gambas with Parsley and Chervil
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
81
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie81 kcal(4 %)
Protein11.95 g(12 %)
Fat0.91 g(1 %)
Carbohydrates5.75 g(4 %)
Sugar added0 g(0 %)
Roughage1.76 g(6 %)
Vitamin A128.28 mg(16,035 %)
Vitamin D0.04 μg(0 %)
Vitamin E1.26 mg(11 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.07 mg(6 %)
Niacin3.69 mg(31 %)
Vitamin B₆0.21 mg(15 %)
Folate40.43 μg(13 %)
Pantothenic acid0.71 mg(12 %)
Vitamin B₁₂0.73 μg(24 %)
Vitamin C39.47 mg(42 %)
Potassium235.69 mg(6 %)
Calcium77.5 mg(8 %)
Magnesium32.88 mg(11 %)
Iron1.7 mg(11 %)
Zinc0.95 mg(12 %)
Saturated fatty acids0.26 g
Cholesterol92.84 mg

Ingredients

for
4
Ingredients
4 cups sugar Snap pea
olive oil
3 sprigs parsley
3 sprigs cilantro
3 sprigs Chervil
2 tablespoons coarse salt
32 raw Prawn
peppers
How healthy are the main ingredients?
parsleyolive oilsalt

Preparation steps

1.
Preheat the oven grill.
2.
Rinse the sugarsnap peas. Blanch in boiling water for one minute. Drain and place in a bowl. Add a dash of olive oil, mix and set aside.
3.
Rinse, dry and chop the herbs.
4.
Spread the salt over the bottom of a large oven dish. Place the prawns on top. Add pepper, a dash of olive oil and sprinkle with the chopped herbs.
5.
Grill for 10 minutes, turning prawns midway.
6.
Divide the sugarsnap peas and prawns into bowls or onto plates. Serve immediately.