Shrimp with Peppers

4
Average: 4 (1 vote)
(1 vote)
Shrimp with Peppers

Shrimp with Peppers - Fragrant packets of crisp seafood.

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Health Score:
9,7 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
291
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie291 kcal(14 %)
Protein20 g(20 %)
Fat16 g(14 %)
Carbohydrates15 g(10 %)
Sugar added0 g(0 %)
Roughage8.5 g(28 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.5 μg(3 %)
Vitamin E10.7 mg(89 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin8.5 mg(71 %)
Vitamin B₆1 mg(71 %)
Folate132 μg(44 %)
Pantothenic acid0.5 mg(8 %)
Biotin7.9 μg(18 %)
Vitamin B₁₂1.5 μg(50 %)
Vitamin C274 mg(288 %)
Potassium752 mg(19 %)
Calcium130 mg(13 %)
Magnesium99 mg(33 %)
Iron2.3 mg(15 %)
Iodine86 μg(43 %)
Zinc2.5 mg(31 %)
Saturated fatty acids2.5 g
Uric acid166 mg
Cholesterol122 mg

Ingredients

for
4
Ingredients
12 King prawn (gutted and peeled down to the tail segment)
2 red Bell pepper
2 yellow Bell pepper
2 red onions
2 garlic
5 tablespoons olive oil
Sea salt
60 grams black Olives
2 tablespoons Caper (40 grams)
Sumac
cayenne pepper
4 sprigs thyme
How healthy are the main ingredients?
Oliveolive oilthymeoniongarliccayenne pepper

Preparation steps

1.

Rinse the shrimp in cold water and pat dry. Rinse peppers, cut in half and cut into strips.

2.

Peel the onions and cut into strips. Peel the garlic and cut into slices.

3.

Heat 1 tablespoon of olive oil in a pan. Sauté the garlic, onion, and peppers over medium heat for 3 minutes. Season with salt and remove from heat.

4.

Place 4 rectangular pieces of parchment paper next to each other. In the middle of each paper distribute the vegetables, olives, and capers. Season the shrimp with sea salt, sumac, and cayenne. Drizzle with the remaining olive oil. Rinse the thyme, shake dry, chop the leaves and spread on the vegetables. Fold the paper over and fold the edges to seal.

5.

Lay the parcels on a baking tray and bake in a preheated oven at 225°C (approximately 430°F) for about 15 minutes.

Serve while warm, opening the parcels carefully.