Shrimp and Bacon Skewers with Rice
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
842
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 842 cal. | (40 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 9.6 mg | (80 %) | ||
| Vitamin K | 18.8 μg | (31 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 16.4 mg | (137 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 713 mg | (18 %) | ||
| Calcium | 201 mg | (20 %) | ||
| Magnesium | 168 mg | (56 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 187 μg | (94 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 17.8 g | |||
| Uric acid | 384 mg | |||
| Cholesterol | 294 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Long grain rice
- salt
- 4 button Mushroom
- 100 grams Peas (frozen)
- 16 King prawn (ready to cook, deveined and peeled down to the tail segment)
- 16 slices vernal Bacon
- 4 Tbsps olive oil
- 1 Tbsp chopped Sage
- 1 Tbsp Lime juice
- 2 garlic cloves
- white peppers
Preparation steps
1.
Rinse the rice and add into the boiling salted water in a pot. Reduce the heat and let cook for about 20 minutes.
Trim the mushrooms and cut into thin slices. Add together with the thawed peas to the rice during the last 5-10 minutes of cooking.
2.
Rinse the king prawns and pat dry. Cut the bacon into rolls. Thread the shrimp and bacon rolls alternately onto 8 skewers.
Mix the olive oil with sage and lime juice. Peel the garlic, chop finely and add to the oil mixture. Season with salt and pepper.
Brush the skewers with the oil mixture and cook on the hot grill for 5-8 minutes while turning.
3.
Serve the rice with the skewers.
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