Summery Shrimp and Vegetable Skewers with Sauteed Artichokes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 270 cal. | (13 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 33.4 g | (111 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 23.5 μg | (39 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 11 mg | (92 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 227 μg | (76 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 15.1 μg | (34 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,460 mg | (37 %) | ||
| Calcium | 275 mg | (28 %) | ||
| Magnesium | 161 mg | (54 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 104 μg | (52 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 401 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 8 King prawn (peeled with heads removed)
- 2 garlic cloves
- 1 red onion
- 1 small Zucchini
- 4 small Artichoke
- 3 Tbsps lemon juice
- 4 Tbsps olive oil
- salt
- peppers (freshly ground)
- 4 sprigs parsley
Preparation steps
Halve shrimp lengthwise and remove the intestine. Peel garlic and cut into quarters. Peel the onion and cut into 8 wedges. Rinse and cut the zucchini into bite-size pieces. Alternate the shrimp, garlic, onion and zucchini on 4 soaked wooden skewers.
Remove the stems from the artichokes and remove the outter leaves. Using a paring knife, slice off the top 1/3 of the artichoke and trim the sides until the heart is revealed. Thinly slice the artichoke and toss with 1 tablespoons of lemon juice.
Heat olive oil in a large skillet. Add the shrimp skewers and artichoke slices, and cook until the shrimp is just pink and the vegetables are tender, about 5 minutes.
Drizzle the skewers with the remaining lemon juice (2 tablespoons) and season with salt and pepper. Rinse the parsley, shake dry and coarsely chop the leaves. Sprinkle over the skewers and artichoke slices.
Arrange shrimp skewers on a platter with artichoke slices.
