Protein-Packed Dinner
Shrimp with Cognac and Tomato Sauce Over Rice
(1 vote)
(1 vote)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
360
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 360 cal. | (17 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 16.7 μg | (28 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 11.2 mg | (93 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 840 mg | (21 %) | ||
| Calcium | 165 mg | (17 %) | ||
| Magnesium | 133 mg | (44 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 139 μg | (70 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 283 mg | |||
| Cholesterol | 212 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the shrimp
- 12 large shrimp (tails on)
- 18 ozs Tomatoes
- 1 small onion
- 1 Tbsp clarified butter
- 2 Tbsps Cognac
- 1 generous pinch chili peppers (or cayenne)
- 2 Tbsps Tomato paste
- 3 sprigs parsley
- 3 ozs Broth (vegetable, seafood or chicken)
Preparation steps
1.
For the shrimp: Blanch tomatoes briefly in boiling hot water, rinse with ice cold water then peel, halve and remove seeds. Peel onion, dice and sauté in a saucepan with half the butter. Add half of the tomato paste, pour in broth and simmer on low heat for about 10 minutes. Puree tomatoes finely, season with salt and pepper and add to saucepan. Stir in remaining tomato paste and Cognac and heat through. Fry shrimp in remaining butter and immediately add to the sauce, mix in and leave until done. Rinse parsley, pluck off the leaves and chop finely.
2.
For the rice: Cook rice in boiling salted water until soft, drain well after the end of cooking and place in a small bowl. Top with prawns and sauce. Serve garnished with parsley.
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