Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Wood | not in our table | 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
- 500 g peeled shrimps
- 1 eetlepel of vinegar
- 1 eetlepel of sherry
- 1 eetlepel of olive oil
- 1 small wood dill
- 2 chopped teentjes garlic
- 2 chopped lente-uitjes
- 2 chopped Chile peppers
- pepper ows
- 4 tea spoons mayonaise
- 2 avocado trees
Directions
Mix vinegar with the sherry and oil.
Hak dill fine. Joint garlic, the trips, pepertjes and half of dill.
Bring the dressing on taste with pepper ows and salts.
Joint the cooked shrimps and late marinate these 20 minutes.
Mix the mayonaise by the dressing.
Fill avocado tree halves with the shrimps and garnish them with kept back dill.
Category:Sierra Leonean Recipes
Category:Sierra Leonean Vegetarian