Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
510
Calories
31g
Protein
15g
Fat
62g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| 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 small red onion (about 4 ounces), thinly sliced into rings
- 5 tablespoons red wine vinegar
- 1 3/4 pounds unpeeled russet potatoes
- Kosher salt
- 1/4 cup dry white wine
- Freshly ground black pepper
- 1 pound large shrimp, cooked, peeled, and deveined, cut into 3/4" pieces
- 3 plum tomatoes (about 2/3 pounds), quartered lengthwise, then crosswise
- 5 tablespoons extra-virgin olive oil
- 6 fresh basil leaves, thinly sliced
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