Shrimp in Lemon-cream Sauce
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(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
35347
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 35,347 cal. | (1,683 %) | ||
| Protein | 278.15 g | (284 %) | ||
| Fat | 3,731.91 g | (3,217 %) | ||
| Carbohydrates | 362.72 g | (242 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.69 g | (6 %) |
more nutritional values
| Vitamin A | 34,108.2 mg | (4,263,525 %) | ||
| Vitamin D | 72 μg | (360 %) | ||
| Vitamin E | 105.69 mg | (881 %) | ||
| Vitamin B₁ | 2.88 mg | (288 %) | ||
| Vitamin B₂ | 15 mg | (1,364 %) | ||
| Niacin | 64.11 mg | (534 %) | ||
| Vitamin B₆ | 3.39 mg | (242 %) | ||
| Folate | 482.28 μg | (161 %) | ||
| Pantothenic acid | 31.1 mg | (518 %) | ||
| Biotin | 168 μg | (373 %) | ||
| Vitamin B₁₂ | 24.01 μg | (800 %) | ||
| Vitamin C | 95.25 mg | (100 %) | ||
| Potassium | 11,824.4 mg | (296 %) | ||
| Calcium | 8,451.12 mg | (845 %) | ||
| Magnesium | 866.11 mg | (289 %) | ||
| Iron | 4.28 mg | (29 %) | ||
| Iodine | 1,920 μg | (960 %) | ||
| Zinc | 31.06 mg | (388 %) | ||
| Saturated fatty acids | 2,334.77 g | |||
| Cholesterol | 13,490.4 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 lemons
- 1 Tbsp finely chopped Basil
- 2 shallots
- 1 garlic clove
- 1 Tbsp butter
- 200 grams Crème fraiche
- 100 Whipped cream
- salt
- freshly ground peppers
- cayenne pepper
- 250 grams shrimp (cooked, deveined and peeled)
Preparation steps
1.
Rinse lemon in hot water and wipe dry. Thinly peel off the shell with a vegetable peeler and cut into fine strips. Squeeze out the juice. Rinse the remaining lemons, cut off peel with a sharp knife, remove all white pith and cut out segments between separating membranes, collecting the juice. Squeeze lemon membranes to collect all remaining juice.
2.
Peel shallots and garlic and finely chop.
3.
Heat butter in a pot, add shallots and garlic and sauté until translucent. Add lemon juice, cream and creme fraiche and simmer for about 10 minutes. Season with salt, pepper and cayenne pepper. Add shrimp and lemon zest into the sauce and simmer until heated through. Fold in the basil and lemon segments and serve.
