Shrimp And Pepper Salad
|Vegetable oil||30 Milliliter (2 Tablespoons)|
|Onion||1 , thinly sliced|
|Yellow peppers||2 , thinly sliced|
|Garlic||2 Clove (10 gm), smashed and chopped|
|Thinly sliced eggplant||375 Milliliter (1 1/2 Cups)|
|Cooked shrimp||1⁄2 Pound (250 Gram)|
|Wine vinegar||45 Milliliter (3 Tablespoons)|
|Olive oil||125 Milliliter (1/2 Cup)|
Heat vegetable oil in large frying pan.
Cook onion, peppers, garlic and eggplant 7 minutes over medium heat with cover.
Stir 2 to 3 times during cooking and season well.
Remove vegetables from pan and transfer to salad bowl; set aside.
Add shrimp, vinegar and olive oil to frying pan; season well.
Cook 1 to 2 minutes over medium-high heat.
Drain most of the oil off, then add shrimp to salad bowl.
Toss and cool slightly before serving.
Serving size: Complete recipe
Calories 1832 Calories from Fat 1405
% Daily Value*
Total Fat 159 g244.5%
Saturated Fat 22.1 g110.4%
Trans Fat 0 g
Cholesterol 442.3 mg147.4%
Sodium 930.2 mg38.8%
Total Carbohydrates 54 g18%
Dietary Fiber 17.6 g70.4%
Sugars 14.8 g
Protein 56 g111.9%
Vitamin A 22.4% Vitamin C 817.6%
Calcium 20.4% Iron 58%
*Based on a 2000 Calorie diet