King Prawns with Pineapple, Tomatoes, and Pepper
Really appetizing and delicious — just what the doctor ordered! Shrimp with tomatoes is a modern dish; I tracked down the recipe after getting to try it somewhere. I won't claim everyone loves it (my husband flatly turned it down, but only because he doesn't care for shrimp) — still, it's well worth a try. Seafood fans will be thrilled. It comes out spicy and lively, and it's great served over boiled rice.
Milada
Recipe author
King Prawns with Pineapple, Tomatoes, and Pepper
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 50 %
9 g
Fats 28 %
5 g
Carbohydrates 22 %
4 g
98 kcal
GI:
75
/
25
/
0
- Cover the shrimp with boiling water for 5 minutes, then peel them. Fry the peeled shrimp in an oiled skillet until nicely browned, salting them near the end. Chop the bell pepper, onions, canned pineapple, and tomatoes (peel the tomatoes if you can). Sauté the onion in oil until golden, add the bell pepper and fry lightly, then add the pineapple and tomatoes. Season with salt and stir. Cover and simmer over low heat for up to half an hour. Right at the end, add the ground hot pepper and chopped parsley. Turn off the heat and gently add the shrimp to the sauce without stirring. Cover and let stand for 10 minutes. Serve with a side dish.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Pineapples - 49 kcal/100g
- Canned pineapples - 57 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground hot pepper - 21 kcal/100g
- King Prawns - 87 kcal/100g
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