Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
242
Calories
25g
Protein
15g
Fat
4g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 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
- 1/2 cup extra-virgin olive oil
- 8 garlic cloves, minced
- 1 tablespoon sweet paprika
- 1 teaspoon sweet paprika
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon cayenne pepper
- 3 lbs large shrimp, shelled and deveined
- salt
- 1 cup coarsely chopped fresh cilantro or flat leaf parsley
Directions
1
Heat the olive oil in a very large skillet. Add the garlic, paprika, cumin, ginger and cayenne and cook over moderate heat until fragrant, about 1 1/2 minutes. Add the shrimp and cook, stirring, until they turn pink, 2 to 4 minutes. Season with salt and stir in the cilantro.
2
Transfer to a platter and serve.
3
Category:Somalian Recipes
4
Category:Somalian Snacks
Recipe sourced from
fandom