Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
874
Calories
48g
Protein
21g
Fat
125g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Fennel | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound shell-on medium shrimp
- Kosher salt
- 1/2 medium fennel bulb, thinly sliced
- 1/2 medium onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 1/2 Fresno chile or red jalapeño, thinly sliced, seeded
- 1/2 cup fresh lemon juice
- 1/4 cup apple cider vinegar
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fennel fronds
- Freshly ground black pepper
- 1/2 loaf ciabatta or country-style bread, sliced 1/2" thick, toasted
- Mayonnaise (for serving; optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes