Jumbo Shrimp with Bacon and White Beans
Nutritional values
(Percentage of daily recommendation)
| Calorie | 5,569 cal. | (265 %) | ||
| Protein | 451 g | (460 %) | ||
| Fat | 147 g | (127 %) | ||
| Carbohydrates | 506 g | (337 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 683.3 g | (2,278 %) |
| Vitamin A | 29.3 mg | (3,663 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 102.3 mg | (853 %) | ||
| Vitamin K | 32,039 μg | (53,398 %) | ||
| Vitamin B₁ | 13.4 mg | (1,340 %) | ||
| Vitamin B₂ | 15 mg | (1,364 %) | ||
| Niacin | 294.5 mg | (2,454 %) | ||
| Vitamin B₆ | 48.8 mg | (3,486 %) | ||
| Folate | 26,518 μg | (8,839 %) | ||
| Pantothenic acid | 81 mg | (1,350 %) | ||
| Biotin | 213 μg | (473 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 10,428 mg | (10,977 %) | ||
| Potassium | 58,288 mg | (1,457 %) | ||
| Calcium | 16,177 mg | (1,618 %) | ||
| Magnesium | 4,502 mg | (1,501 %) | ||
| Iron | 242.2 mg | (1,615 %) | ||
| Iodine | 215 μg | (108 %) | ||
| Zinc | 150.7 mg | (1,884 %) | ||
| Saturated fatty acids | 38.9 g | |||
| Uric acid | 8,592 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 483 g |
Ingredients
- Ingredients
- 8 King prawn (head-off, shell-on)
- 4 slices Bacon
- 2 garlic cloves
- 1 red onion
- 300 grams white Beans (canned)
- 4 Endive
- 400 Bok Choy
- 30 grams butter
- salt
- freshly ground peppers
- 4 Tbsps Canola oil
Preparation steps
Rinse the shrimp and peel up to the tail. Cut bacon, and wrap around the shrimp. Secure the bacon with toothpicks. Peel and slice the garlic.
Peel the red onion, cut in half, and julienne. Place the beans in a colander. Rinse under cold water and drain thoroughly. Rinse and halve the endive. Remove the stems and cut into small pieces. Rinse, trim, and julienne the bok choy.
Melt the butter in a pan. Sauté the onion and garlic until soft. Add the endive, bok choy, and the beans. Season to taste with salt and pepper. Simmer over low heat for 5 minutes, stirring occasionally.
Heat the oil in a second pan, and sauté the shrimp for 2-3 minutes on each side. Drain on paper towels and remove the toothpicks. Spread the bean mixture onto the plates, top with the shrimp, and serve.
