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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)
  Sugar 1 Pinch
  Salt To Taste
  Pepper To Taste

Heat oil in large frying pan.
Add shrimp and garlic; season and cook 3 to 4 minutes over high heat.
Stir occasionally.
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.

Recipe Summary

Main Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

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

Shrimp And Tomato In Shells Recipe