Shrimp and Vegetables with Rice
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
700
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 700 cal. | (33 %) | ||
| Protein | 82 g | (84 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 26.8 mg | (223 %) | ||
| Vitamin K | 45.2 μg | (75 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 27.5 mg | (229 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 185 μg | (62 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 17.4 μg | (39 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 173 mg | (182 %) | ||
| Potassium | 1,815 mg | (45 %) | ||
| Calcium | 436 mg | (44 %) | ||
| Magnesium | 326 mg | (109 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 367 μg | (184 %) | ||
| Zinc | 9.9 mg | (124 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 691 mg | |||
| Cholesterol | 540 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 16 shrimp
- 400 milliliters Vegetable broth
- 200 grams Rice
- 1 onion
- 1 garlic clove
- 1 chili pepper
- 2 stalks Celery
- 2 Bell pepper
- 2 Tbsps parsley
- 4 Tbsps vegetable oil
- 1 lg can Tomatoes
- 1 Tbsp Tomato paste
- 1 pinch Ground clove
- salt
- freshly ground peppers
- Tabasco sauce
- 16 shrimp
Preparation steps
1.
Boil rice with broth, cover cook over low heat for about 30–40 minutes. Peel onion and garlic and chop finely. Slice chile peppers lengthwise, remove seeds and cut into thin strips. Rinse celery and cut into thin slices. Rinse bell peppers, clean, cut in half, remove seeds and ribs and dice.
2.
Sauté onion and garlic in 2 tablespoons hot oil until translucent. Add chile pepper, celery and bell peppers and fry for 3–4 minutes, stirring.
3.
Stir in tomatoes and tomato paste. Season with cloves, pepper, Tabasco sauce and salt to taste, then simmer for about 10 minutes. Fry shrimp in the remaining olive oil and add to vegetables.
4.
Drain cooked rice and place on a plate. Spoon vegetables and shrimp on top and serve.
