Tomato and Shrimp Ragout
Nutritional values
(Percentage of daily recommendation)
| Calorie | 177 cal. | (8 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 23.4 μg | (39 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 811 mg | (20 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 49 μg | (25 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 115 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 200 grams shrimp (deveined and peeled)
- 1 small, red chili pepper
- 1 pc ginger (about 2 cm)
- 2 Tbsps Lime juice
- 3 Tbsps olive oil
- 2 onions
- 2 garlic cloves
- 800 grams fully ripe Tomatoes
- 2 Tbsps Tomato paste
- 800 milliliters Vegetable broth
- salt
- freshly ground peppers
- 1 pinch sugar
- parsley (for garnish)
Preparation steps
Rinse the shrimp and pat dry. Rinse the chili and halve lengthwise. Remove the seeds and membranes, and finely dice. Peel and finely grate the ginger. Add the ginger to a bowl with the lime juice and 1 tablespoon of oil. Mix in the shrimp, and marinate for 30 minutes.
Peel the onions and garlic. Halve and julienne the onions. Finely dice the garlic. Finely dice the tomatoes. Heat the oil in a pan, and sauté the onions and garlic until translucent. Add the tomato paste, sauté briefly, then deglaze with the broth. Simmer the mixture gently for 20 minutes. Season to taste with salt, pepper, and sugar. In a separate pan, sauté the shrimp on all sides with the marinade for 2-3 minutes. Transfer the shrimp mixture to the soup, stir until combined, and heat through. Season to taste. Transfer the ragout to bowls and garnish with parsley. Serve the ragout with a whole-grain baguette.
