Hot and Sour Indian Shrimp
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
413
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 413 cal. | (20 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 10.9 mg | (91 %) | ||
| Vitamin K | 16.8 μg | (28 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 15.8 mg | (132 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 963 mg | (24 %) | ||
| Calcium | 251 mg | (25 %) | ||
| Magnesium | 202 mg | (67 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 220 μg | (110 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 376 mg | |||
| Cholesterol | 340 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 cloves garlic cloves
- 2 ⅔ cups beefsteak Tomatoes
- 1 Tbsp Ghee
- 1 Tbsp Garam Masala (hot)
- ⅜ cup fish stock
- 1.333 cups Coconut milk
- 4 cups shrimp (shelled and cleaned)
- 2 Tbsps honey
- 2 Tbsps Vinegar
- salt
- cayenne pepper
- 1 Tbsp cilantro (chopped)
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Sieve, 1 Pot, 1 Bowl, 1 Small bowl, 1 Whisk, 1 Tablespoon, 1 Teaspoon, 1 Skillet, 1 Wooden spoon, 1 Peeler, 1 Slotted spoon
Preparation steps
1.
Peel and finely chop the garlic. Drop the tomatoes into boiling water for a few seconds, refresh in cold water, then skin, quarter, deseed and dice. Heat the ghee in a frying pan and briefly sauté the garam masala. Add the garlic and fry briefly then deglaze with fish stock. Bring to the boil and add the coconut milk. Simmer over a low heat for about 2 minutes. Add the shrimps and tomatoes. Add honey, vinegar, salt and cayenne pepper to taste, put a lid on the pan and cook very gently over a low heat for 2-3 minutes, until the shrimps are cooked. Serve sprinkled with coriander.
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