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Shrimp & Tomoto in Shells

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Submitted by Tcailotto

YIELD

4 servings

PREP

20 min

COOK

10 min

READY

30 min

Ingredients

2 3E+1
TABLESPOONS ML OLIVE OIL
1 ½ 680.4
POUNDS G SHRIMP
peeled and deveined
2 2
CLOVES CLOVES GARLIC
minced
28 809.2
OUNCES ML/G TOMATOES
canned, drained, and chopped
1 5
TEASPOON ML PARSLEY LEAVES
chopped
¼ 1.3
TEASPOON ML FENNEL SEEDS
½ 2.5
TEASPOON ML LEMON JUICE
1 1
X X SALT AND BLACK PEPPER
to taste *
1 1
PINCH PINCH SUGAR *

Directions

1) Heat oil in a large frying pan.

Add shrimp and garlic; season and cook 3 to 4 minutes over high heat, stirring occasionally.

2) Remove shrimp pan and set aside.

3) Add tomatoes and parsley to pan.

Season with salt, pepper, and fennel seed; cook 4 to 5 minutes over high heat, stirring occasionally.

4) Stir in lime juice and and sugar and replace shrimp in the pan.

Simmer 1 minute to reheat, then spoon into scallop shells and serve with vegetables.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 336g (11.9 oz)
Amount per Serving
Calories 260 30% from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 332mg 111%
Sodium 390mg 16%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 8%
Sugars g
Protein 75g
Vitamin A 34% Vitamin C 42%
Calcium 9% Iron 32%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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