Photo: David Todd McCarty
Estimated Nutrition (whole recipe, rough)
574
Calories
29g
Protein
41g
Fat
26g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Water | 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
- =
- 1 lb lobster meat
- 4 ripe tomatoes
- 1 chopped onion
- 2 crushed gloves of garlic
- 1 tablespoon vinegar
- ½ cup coconut milk
- 4 tablespoon olive oil
- Salt to taste.
- ½ cup water
- =
Directions
1
Combine in blender diced tomatoes, chopped onion, garlic, vinegar, salt and water. Beat to make a *coarse sauce.
2
Heat the olive oil in a sauté Pan, pour the sauce and simmer it for 5 minutes.
3
Add more water if sauce is too thick.
4
Add lobsters into sauce and cook for about 10 minutes in medium high heat.
5
Pan covered. Add coconut milk and simmer for more 5 minutes.
Recipe sourced from
fandom