Shrimp with Peppers
Shrimp with Peppers - Fragrant packets of crisp seafood.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 291 cal. | (14 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 10.7 mg | (89 %) | ||
| Vitamin K | 29.1 μg | (49 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 274 mg | (288 %) | ||
| Potassium | 752 mg | (19 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 86 μg | (43 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 166 mg | |||
| Cholesterol | 122 mg | |||
| Complete sugar | 6 g |
Ingredients
- 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 cloves
- 5 Tbsps olive oil
- Sea salt
- 60 grams black Olives
- 2 Tbsps Caper (40 grams)
- Sumac
- cayenne pepper
- 4 sprigs thyme
Preparation steps
Rinse the shrimp in cold water and pat dry. Rinse peppers, cut in half and cut into strips.
Peel the onions and cut into strips. Peel the garlic and cut into slices.
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.
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.
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.
