Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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 1/4 lbs tomato
- 1 tbsp butter
- 1 lbs frozen shrimp
- 3/4 tsp fresh garlic clove
- 1/4 cup fresh basil
- 1 tsp orange peel
- 3/4 tsp salt
- 1/2 tsp fennel
- 1/8 tsp black pepper
- 1/4 cup green onion
- =
Directions
Use tomatoes held at room temperature until fully ripe. Core tomatoes; coarsely chop (makes about 3 cups); set aside. In a large skillet melt butter; add shrimp and garlic; cook and stir until shrimp turn opaque, 3 to 4 minutes. Using a slotted spoon remove to a plate. To skillet add reserved tomatoes, basil (if fresh is unavailable use 1 tablespoon crushed dried basil leaves), orange peel, salt, fennel and black pepper; cook and stir until tomatoes are softened, 3 to 5 minutes. Stir in scallions and shrimp; cook only until hot, about 1 minute.