Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Shrimp | 100g cooked | 99 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 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 Ib. raw shrimp
- 3 cups water
- 1 tsp. salt
- 1 tsp. crushed red pepper, or use a few drops Tabasco
- 3 lemon wedges
Directions
In a 2-quart saucepan: Place: 1 Ib. raw shrimp (with or without shells), 3 cups water warm from the tap, 1 tsp. salt and 1 tsp. crushed red pepper, or use a few drops Tabasco. Squeeze 3 lemon wedges into the pot and toss the lemon in it. Bring the shrimp up to the boiling point and turn off the flame. Cover. Allow to stand for 30 minutes. Shrimp will be thoroughly cooked. Devein, wash in clear water and chill. Serve with Piri-piri.
Category:Mozambican Recipes
Category:Mozambican Meat Dishes