Shrimp Stuffed Squid with Herbs and Garlic
Nutritional values
(Percentage of daily recommendation)
| Calorie | 747 cal. | (36 %) | ||
| Protein | 82.66 g | (84 %) | ||
| Fat | 35.86 g | (31 %) | ||
| Carbohydrates | 25.51 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.48 g | (8 %) |
| Vitamin A | 823.19 mg | (102,899 %) | ||
| Vitamin D | 0.17 μg | (1 %) | ||
| Vitamin E | 2.03 mg | (17 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.51 mg | (46 %) | ||
| Niacin | 9.18 mg | (77 %) | ||
| Vitamin B₆ | 0.23 mg | (16 %) | ||
| Folate | 32.05 μg | (11 %) | ||
| Pantothenic acid | 0.89 mg | (15 %) | ||
| Biotin | 2.62 μg | (6 %) | ||
| Vitamin B₁₂ | 1.72 μg | (57 %) | ||
| Vitamin C | 15.07 mg | (16 %) | ||
| Potassium | 1,099.38 mg | (27 %) | ||
| Calcium | 546.12 mg | (55 %) | ||
| Magnesium | 164.81 mg | (55 %) | ||
| Iron | 3.24 mg | (22 %) | ||
| Zinc | 6.98 mg | (87 %) | ||
| Saturated fatty acids | 9.36 g | |||
| Cholesterol | 687.02 mg |
Ingredients
- Ingredients
- ¼ small Fennel bulb
- 1 small carrot
- 1 shallot
- 3 Tbsps olive oil
- 2 slices Toast
- 100 grams peeled, small shrimp
- 3 garlic cloves
- salt
- freshly ground peppers
- 6 small, cleaned Squid tentacles (each about 60 g)
- 1 sprig thyme
- 1 sprig rosemary
- 2 slices Gruyere
- 12 gambas or shrimp
Preparation steps
For the stuffing: Rinse and peel the fennel, carrot and shallot.
Finely chop the vegetables. Heat 1 tablespoons of the olive oil in a skillet. Add the vegetables and cook until soft. Toast the bread, finely chop and stir into the vegetables. Stir in the small shrimp. Peel and press 2 cloves of garlic, and stir into the vegetable mixture. Season with salt and pepper to taste.
For the squid: Rinse the squid and pat dry. Divide the stuffing mixture between the squid tubes. Rinse the thyme and rosemary, shake dry, pluck leaves and chop. Peel and coarsely chop the remaining garlic clove. Rinse and pat the large shrimp dry.
Heat 2 tablespoons of the olive oil in a skillet set over medium heat. Add the squid and cook for 4 minutes.
For serving: Slice the cheese. Sprinkle the squid in the skillet with the herbs and garlic. Add the large shrimp, cover and cook until pink, about 2-3 minutes. Add the cheese and cook until melted.
