Shrimp on Savoy Cabbage
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
324
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 324 cal. | (15 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 10.2 mg | (85 %) | ||
| Vitamin K | 0.8 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 434 mg | (11 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 97 μg | (49 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 167 mg | |||
| Cholesterol | 164 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 3 Tbsps vegetable oil
- powdered sugar (for dusting)
- 150 milliliters dry Red wine
- 2 Tbsps balsamic vinegar
- 200 grams Savoy cabbage
- salt
- 1 Tbsp butter
- 100 milliliters Whipped cream
- salt
- freshly ground peppers
- 8 King prawn (deveined and peeled down to the tail)
Preparation steps
1.
Peel onion and chop finely. Heat 1 tablespoon hot in a pan, sauté onion until translucent and deglaze the pan with red wine and balsamic vinegar. Let boil until liquids reduce by half and pass through a sieve.
2.
Rinse cabbage, trim and cut into fine strips. Briefly blanch cabbage in a pot of boiling salted water, drain, rinse with cold water and drain again. Heat butter in a pan and sauté cabbage for 1-2 minutes, add cream, simmer for a few minutes and season with salt and pepper.
3.
Rinse shrimp, pat dry and cut in half to tail. Heat remaining oil in a pan, fry shrimp 1-2 minutes and season with salt and pepper.
4.
To serve, arrange cabbage in a bowl, cover with shrimp and drizzle with red wine reduction.
