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Prawns with Leeks
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 40 mins
Calories:
386
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 386 cal. | (18 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 92.8 μg | (155 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 12 mg | (100 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 213 μg | (71 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 904 mg | (23 %) | ||
| Calcium | 492 mg | (49 %) | ||
| Magnesium | 138 mg | (46 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 168 μg | (84 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 361 mg | |||
| Cholesterol | 236 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 600 grams King prawn (ready to cook, peeled and deveined)
- 3 stalks Leeks
- salt
- olive oil
- 2 Tbsps butter
- freshly ground peppers
- Nutmeg (freshly grated)
- 1 tsp Red pepper flakes
- 8 Tbsps freshly grated Parmesan
Preparation steps
1.
Rinse king prawns and pat dry.
2.
Cut leeks lengthwise, rinse, trim and cut lengthwise into long, narrow strips. Blanch briefly in a pot of boiling salted water, drain, rinse with cold water and drain again.
3.
Peel garlic and finely chop.
4.
Heat 2 tablespoons of oil in a pan and fry prawns for approximately 2-3 minutes. Add garlic and butter, reduce the heat, then add leeks, stir and season with salt, pepper, a pinch of nutmeg and red pepper flakes.
5.
Serve immediately on warmed plates and sprinkled with Parmesan.
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