Pineapple Shrimp Curry
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
666
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 666 cal. | (32 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 17.3 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 650 mg | (16 %) | ||
| Calcium | 173 mg | (17 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 77 μg | (39 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 16.9 g | |||
| Uric acid | 203 mg | |||
| Cholesterol | 173 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Long grain rice
- salt
- ½ bunch Soup vegetables
- 2 slices canned Pineapple (with some juice)
- 300 grams shrimp (ready to cook)
- 1 Tbsp butter
- 2 tsps Curry powder
- 125 milliliters white wine
- 300 grams Whipped cream
- freshly ground peppers
- 2 Tbsps slivered almonds
Preparation steps
1.
Boil rice with almost twice the volume of lightly salted water. Cover and cook for about 20 minutes at a very low heat.
2.
Rinse and finely chop soup vegetables.
3.
Cut pineapple into small pieces.
4.
Rinse shrimp, drain and sprinkle with some pineapple juice. Heat butter in a pan and saute diced vegetables. Sprinkle with curry, let cook briefly, add the wine and cream and briefly boil. Season with salt and pepper. Add shrimp and pineapple admit and let stand for 5 minutes.
5.
Lightly toast almonds in a dry pan.
6.
Place rice on warmed plates, top with shrimp curry and serve sprinkled with sliced almonds.
