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 |
|---|---|---|
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Tea | 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
- 100 g raw gamba's
- 1 ½ tea spoon chopped Spanish pepper
- 4 medium teentjes garlic, grof chopped
- 2 eetlepels of fresh lemon juice
- 1.5 dl arachideolie
- salt and black pepper to taste
- quarters of lemon, for serving
Directions
Peel the shrimps, wash the the bowel canal, but leave the scale at the tail intact. Reel the shrimps finished under cold water and dab them with kitchen paper.put Spanish pepper, garlic, the lemon juice and half of the arachideolie in bowl and mixed it well. Joint gradually the rest of oil and it salt and pepper. In another large bowl and pours the oil mixture does the shrimps eroverheen. Care that all shrimps are well covert . The shrimps must marinate at least 3 hours for construction. Rudder the shrimps from time to time for.
The spit-roaster leaves hot becomes. Obtain the shrimps from the marinade and put them under the spit-roaster. let them roast on each side during 2 minutes, or until they are rose. Serve warmly with white rijst and the quarters lemon.
Category:Mozambican Recipes
Category:Mozambican Meat Dishes