Shrimp with Vegetable Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 554 cal. | (26 %) | ||
| Protein | 97.39 g | (99 %) | ||
| Fat | 2.27 g | (2 %) | ||
| Carbohydrates | 37.54 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.18 g | (24 %) |
| Vitamin A | 278.85 mg | (34,856 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.04 mg | (9 %) | ||
| Vitamin B₁ | 0.39 mg | (39 %) | ||
| Vitamin B₂ | 0.16 mg | (15 %) | ||
| Niacin | 4.63 mg | (39 %) | ||
| Vitamin B₆ | 0.33 mg | (24 %) | ||
| Folate | 78.5 μg | (26 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 34.51 mg | (36 %) | ||
| Potassium | 1,522.07 mg | (38 %) | ||
| Calcium | 314.55 mg | (31 %) | ||
| Magnesium | 207.6 mg | (69 %) | ||
| Iron | 4.19 mg | (28 %) | ||
| Iodine | 2.4 μg | (1 %) | ||
| Zinc | 7.44 mg | (93 %) | ||
| Saturated fatty acids | 0.47 g | |||
| Cholesterol | 708.75 mg |
Ingredients
- Ingredients
- 250 grams Long grain rice
- 1 ½ kilograms shrimp (whole and raw)
- 2 garlic cloves
- 2 Tbsps lemon juice
- 1 tsp Curry powder
- 1 tsp ground paprika (sweet)
- 2 Tbsps Chili sauce (sweet-tart)
- salt
- peppers
- 1 onion
- 2 scallions
- 1 Tbsp Tomato paste
- 400 grams chopped Tomatoes (canned)
- 300 grams Frozen pea
- cayenne pepper
Preparation steps
Cook rice according to package instructions. Preheat oven to 240°C (approximately 450°F).
Devein shrimp (cut along the backs and remove dark intestines). Rinse shrimp thoroughly and pat dry. To make marinade: Peel and finely chop garlic. Mix garlic with lemon juice, 4 tablespoons oil, curry, paprika and chili sauce. Season with salt and pepper. Mix shrimp thoroughly with marinade and place on a baking sheet lined with parchment paper. Bake shrimp, turning occasionally, about 15 minutes.
Peel and finely chop onion. Rinse, trim and slice scallions crosswise. Heat remaining oil in a pan and fry onion and scallions. Add tomato paste and sauté briefly. Stir in tomatoes and peas and simmer about 5 minutes. Mix in drained rice, and season to taste with salt, pepper, and cayenne pepper.
Serve shrimp with rice and garnish as desired with parsley and lemon slices.
