Shrimp with Tomato Sauce
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
404
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 404 cal. | (19 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 22.7 μg | (38 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 582 mg | (15 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 116 μg | (58 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 202 mg | |||
| Cholesterol | 206 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 750 grams shrimp (peeled and deveined)
- 3 Tbsps Pastry flour
- 500 grams Tomatoes (peeled, seeded and coarsely chopped)
- 1 shallot
- 1 garlic clove
- 8 Tbsps olive oil
- 1 Tbsp Tomato paste
- 2 Tbsps small Caper
- 1 Pickled cucumber (finely chopped)
- 2 Tbsps parsley (finely chopped)
- 100 grams butter
- juice of lemons
Preparation steps
1.
Peel the garlic and pass through a press. Heat tablespoons of olive oil in a pan, and sauté the shallot and garlic. Add the tomatoes and the tomato paste, then season to taste with salt and pepper. Bring the tomato sauce to a simmer.
2.
Season the shrimp with salt and pepper. Coat with the flour. Heat the remaining oil in a pan, then sauté the shrimp (in batches) until golden brown. Remove from the pan and keep warm.
3.
Melt the butter in a pan. Add the parsley, cook briefly, then remove from the heat.
4.
Mix the shrimp with the capers and the chopped pickled cucumber. Top with the tomato sauce and the parsley butter, season to taste with lemon juice, and serve.
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