Stir-Fried Shrimp and Vegetables in a Spicy Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 361 cal. | (17 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 12.3 mg | (103 %) | ||
| Vitamin K | 27.9 μg | (47 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 14.7 mg | (123 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 154 μg | (51 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 20 μg | (44 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 126 mg | (133 %) | ||
| Potassium | 1,442 mg | (36 %) | ||
| Calcium | 228 mg | (23 %) | ||
| Magnesium | 177 mg | (59 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 175 μg | (88 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 354 mg | |||
| Cholesterol | 253 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 750 grams raw shrimp
- 1 chili pepper
- 3 Tbsps olive oil
- 1 sprig thyme
- 1 sprig oregano
- 2 garlic cloves
- 2 onions
- 1 green Bell pepper
- 4 Beefsteak tomato
- 200 milliliters vegetable stock (or broth)
- 180 milliliters spicy Ketchup
Preparation steps
Peel and devein the shrimp peel and rinse under cold water and transfer to a bowl. Rinse the chile, halve, remove the seeds and finely chop. Add the chile and 2 tablespoons of olive oil to the shrimp. Rinse, shake dry and pluck the herbs. Peel garlic cloves and squeeze through a press. Add the herbs and garlic to the bowl with the shrimp and mix. Cover and refrigerate 30 minutes.
Peel the onions and dice. Rinse the peppers, cut in half, remove the seeds and white ribs and chop. Blanch tomatoes in a pot of boiling water for 10 seconds, Peel and cut into cubes.
Heat the remaining olive oil in a skillet and sauté the onions until soft. Add the peppers and cook briefly. Add the tomatoes, vegetable stock and ketchup and stir to combine. Simmer over low heat for 10 minutes.
Heat a pan over medium-high heat and add the shrimp and its marinade and cook 3 minutes or until the shrimp are just cooked through. The shrimp with the marinade in it over high heat for about 3 minutes. Season with salt and pepper, add the vegetables and bring to a boil. Serve with rice.
