Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
281
Calories
27g
Protein
15g
Fat
14g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Chives | 1 tbsp (3g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Chervil | 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
- =
- 6 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- salt
- freshly ground black pepper
- 24 large cold water shrimp, cooked and de-veined
- 1 large green pepper, de-seeded and finely diced
- 1 large red pepper, de-seeded and finely diced
- 1 bunch fresh chives, snipped
- fresh dill or fresh chervil or fresh parsley
- =
Directions
1
In a small saucepan, put olive oil and lemon juice. When warm enough (do not let mixture boil), add seasoning. Add in shrimp and toss for a few minutes. Arrange shrimp on platter. Sprinkle with pepper and chives. Place sprigs of fresh herbs all around.
Recipe sourced from
fandom