Shrimp Wraps
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
542
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 542 cal. | (26 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 22.1 μg | (37 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 341 mg | (9 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 123 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the dough
- 100 grams Cornmeal
- 100 grams Pastry flour
- 1 tsp salt
- 125 milliliters lukewarm water
- 3 Tbsps finely chopped parsley
- For the filling
- 150 grams shrimp (ready to cook)
- 1 tsp lemon juice
- 3 Tbsps butter
- 200 grams Long grain rice
- 1 tsp Curry powder
- ½ tsp ground Turmeric
- 50 grams Almond slivers
- salt
- freshly ground peppers
- Limes
Preparation steps
1.
For the dough, mix all ingredients to a soft dough, cover and let rest about 20 minutes. Divide the dough into 8 equal balls and roll out on a floured surface into thin rounds of about 15 cm (approximately 6 inches). Bake the rounds in a non-stick frying pan bake sequentially or about 1 minute on each side.
2.
For the filling, season shrimp with salt, pepper and lemon juice.
3.
Cook rice according to package instructions and stir in curry and turmeric. Heat butter in a pan, add shrim and sauté for 3-4 minutes, then remove from pan. Toast almonds in a dry pan and mix with the rice and shrimp. Season with salt and pepper.
4.
Roll the finished rounds with rice stuffing and serve garnished with lime slices.
