Prawns with Tomato and Feta Gratin
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
462
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 462 cal. | (22 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 12.8 mg | (107 %) | ||
| Vitamin K | 25.3 μg | (42 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 14.6 mg | (122 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 101 mg | (106 %) | ||
| Potassium | 1,085 mg | (27 %) | ||
| Calcium | 277 mg | (28 %) | ||
| Magnesium | 171 mg | (57 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 207 μg | (104 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 323 mg | |||
| Cholesterol | 287 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 750 grams Tomatoes
- 2 onions
- 2 garlic cloves
- 1 green Bell pepper
- 6 Tbsps olive oil
- 125 milliliters white wine
- salt
- freshly ground pepper
- 16 King prawn (Raw, unshelled)
- 100 grams Feta
Preparation steps
1.
Blanch tomatoes and remove skin. Cut into quarters, remove the inner stem and finely chop. Peel onions and garlic and finely dice. Rinse peppers, pat dry, halve, remove seeds and inner white skin, then slice into strips.
2.
Heat 4 tablespoons olive oil and sauté onions and garlic until golden. Add tomatoes and braise. Add paprika and the wine. Cook uncovered about 10 minutes. Season with salt and pepper.
3.
Rinse prawns, pat dry, shell and devein. Heat remaining olive oil and briefly saute. Place on the tomato sauce. Crumble feta cheese on top. Bake in a preheated oven at 200-220°C (approximately 400-425°F) for 15 minutes. Serve immediately.
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