Photo: Cala
Estimated Nutrition (whole recipe, rough)
382
Calories
33g
Protein
2g
Fat
64g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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 kg fresh meduim shrimp
- 2 meduim fresh carrots
- 2 meduim spring onions
- 2 meduim potatoes
- 2 meduim leeks
- 1 meduim tomato
- 2 meduim zucchinni
- 3 tbsp fresh dill
- 3 tbsp fresh parsley
- 3 tbsp fresh celery
- 1 tbsp whole pepper
- 4 small dried chili peppers
- 2 tbsp tomato sauce
- =
Directions
1
STOCK Clean the shrimp and set aside.The celefus of the shrimp will be used for the stock. Put in soup pot the celefus with 1 vegetable from ingerdents, plus pepper and chili and boil for 1 hour. Drain the stock in another pot. SOUP Once drained add the rest of the vegetables chopped to the stock and cook until the vegetables are cooked, add shrimp and 2 tablespoons of tomato sauce to add creamy texture. Enjoy
Recipe sourced from
fandom