Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
765
Calories
40g
Protein
16g
Fat
110g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Hazelnut | not in our table | 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
- 8 Nyora chiles
- 2 large red bell peppers
- 3/4 cup extra-virgin olive oil plus 2 tablespoons
- 1/2 cup raw hazelnuts
- 2 tablespoons fine breadcrumbs
- 2 cloves garlic, coarsely chopped
- 1 medium tomato, peeled and seeded
- 2 tablespoons sherry vinegar
- Coarse salt and freshly ground black pepper
- 16 extra-large shrimp, shelled, deveined, and rinsed
- 1/4 cup fresh flat-leaf parsley, finely chopped, for garnish
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