Shrimp And Tomato In Shells
|Olive oil||30 Milliliter (2 Tablespoon)|
|Shrimp||1 1⁄2 Pound, peeled and deveined (750 Gram)|
|Garlic||2 Clove (10 gm), smashed and chopped|
|Canned tomatoes||28 Ounce, drained and chopped (1 Can, 796 Milliliter)|
|Chopped parsley||1 Teaspoon (5 Milliliter)|
|Fennel seed||1⁄4 Teaspoon (1 Milliliter)|
|Lime juice||1⁄2 Teaspoon (2 Milliliter)|
Heat oil in large frying pan.
Add shrimp and garlic; season and cook 3 to 4 minutes over high heat.
Remove shrimp from pan and set aside.
Add tomatoes and parsley to pan.
Season with salt, pepper and fennel seed; cook 4 to 5 minutes over high heat, stirring occasionally.
Stir in lime juice and sugar and replace shrimp in pan.
Simmer 1 minute to reheat.
Serving size: Complete recipe
Calories 1265 Calories from Fat 393
% Daily Value*
Total Fat 44 g68.2%
Saturated Fat 6.7 g33.6%
Trans Fat 0 g
Cholesterol 1034.1 mg344.7%
Sodium 2457.3 mg102.4%
Total Carbohydrates 69 g23.1%
Dietary Fiber 16 g64%
Sugars 0.9 g
Protein 152 g304.5%
Vitamin A 144% Vitamin C 162.4%
Calcium 66.4% Iron 153.3%
*Based on a 2000 Calorie diet