Quick Polenta with Shrimp and Tomatoes

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Quick Polenta with Shrimp and Tomatoes
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Health Score:
Health Score
6,8 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 30 min.
Ready in
Calories:
577
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie577 kcal(27 %)
Protein33.18 g(34 %)
Fat24.72 g(21 %)
Carbohydrates56.4 g(38 %)
Sugar added0 g(0 %)
Roughage4.05 g(14 %)
Vitamin A250.52 mg(31,315 %)
Vitamin D0.19 μg(1 %)
Vitamin E1.02 mg(9 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.66 mg(39 %)
Vitamin B₆0.23 mg(16 %)
Folate48.44 μg(16 %)
Pantothenic acid0.4 mg(7 %)
Biotin4.83 μg(11 %)
Vitamin B₁₂0.36 μg(12 %)
Vitamin C17.01 mg(18 %)
Potassium587.46 mg(15 %)
Calcium307.32 mg(31 %)
Magnesium74.5 mg(25 %)
Iron1.64 mg(11 %)
Iodine12.26 μg(6 %)
Zinc3.17 mg(40 %)
Saturated fatty acids10.63 g
Cholesterol206.94 mg
Author of this recipe:

Ingredients

for
4
Ingredients
12
Shrimp (ready to cook deveined and peeled down to the tail segment)
350 grams
red and green cherry tomato
3
2
2 tablespoons
½
Lime (Juice and zest)
freshly ground Pepper
250 grams
yellow Cornmeal
2 tablespoons
125 grams

Preparation steps

1.

Rinse the shrimp and pat dry. Rinse the tomatoes, drain and cut in half. Rinse the scallions and cut into small rings. Peel the garlic and press through a garlic press.

2.

Heat the oil in a pan and sauté the garlic. Add the shrimps and fry for about 3 minutes or until pink. Add the scallions and tomatoes, season with the lime juice and zest, salt and pepper. Cover the pan.

3.

Meanwhile, bring 10 dl (approximately 1/2 cup) water with 1 teaspoon salt to boil. Sprinkle in the cornmeal, stirring constantly. Stir well and cover with a lid. Cook for 1 1/2 minutes. At the end, shake the pot before opening. Stir in the butter and the cheese until well-blended. Serve the polenta with the shrimp and tomato on plates.

4.

Heat the oil in a pan and sauté the garlic. Shrimps admit and fry for about 3 minutes pink. The spring onions and tomatoes covered pan and season with Limettensaft- and abrasions, salt and pepper.

5.

Meanwhile, 10 bring dl water with 1 teaspoon salt in Duromatic for cooking. The cornmeal, stirring constantly sprinkle stir well and close the lid. cook on cooking stage 1. 5 minutes. ask the Duromatic aside after the end of cooking, evaporate quickly and shake the pot before opening easily. Subsequently, the butter and the cheese blend. Serve the polenta with shrimp and tomato on plates pan.