Shrimp and Vegetables with Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 625 cal. | (30 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 85 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 14.5 mg | (121 %) | ||
| Vitamin K | 9.7 μg | (16 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 13.2 mg | (110 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 93 mg | (98 %) | ||
| Potassium | 982 mg | (25 %) | ||
| Calcium | 186 mg | (19 %) | ||
| Magnesium | 156 mg | (52 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 124 μg | (62 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 350 mg | |||
| Cholesterol | 169 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 1 Bell pepper
- 250 grams potatoes
- 200 grams Snow peas
- 200 grams Pearl onion
- 5 Tbsps vegetable oil
- 150 milliliters Vegetable broth
- 1 Tbsp soy sauce
- 1 tsp cornstarch
- salt
- freshly ground peppers
- 300 grams Basmati rice
- 500 grams shrimp (ready to cook)
Preparation steps
Rinse the potatoes and cook in a pot of boiling salted water until knife-tender, about 25 minutes. Drain well, peel and slice.
Cook the rice according to package directions.
Rinse the pepper, halve lengthwise, remove the seeds and white ribs and cut into strips. Remove the strings from the snow peas. Peel the onions.
Heat 3 tablespoons of oil in a skillet and saute the pepper and onions 3 - 4 minutes. Add the potatoes, snow peas, broth and soy sauce and cook, stirring occasionally until the vegetables are tender, about 5 minutes.
Stir the cornstarch in a little cold water until smooth, stir into the vegetables, season with salt and pepper and cook until lightly thickened. Heat the remaining oil in a skillet and saute the shrimp until just cooked, 3-4 minutes, season with salt and pepper and mix with the vegetables.
To serve, spread the rice on plates and arrange vegetables and shrimp on top.
