Shrimp and Vegetable Casserole

Rania Al-ThaniCocinero

Ingredientes

• Shrimp, jumbo or medium, fresh
  1 kilogram
• Tomato, diced
  1 piece
• Onion, cut into wedges
  1 piece
• Green bell pepper, sliced
  1 piece
• Bunch of coriander
  1 bunch
• Bunch of parsley
  1 bunch
• Fresh dill, bunch
  1 bunch
• Garlic cloves, minced or chopped
  5 cloves
• Tablespoon of fresh ginger
  1 tablespoon
• Tablespoon of ghee
  1 tablespoon
• Teaspoon of oil
  1 teaspoon
• ¼ teaspoon of dried coriander
  0.3 teaspoon
• ¼ teaspoon of cumin
  0.3 teaspoon
• Teaspoon of curry
  1 teaspoon
• Teaspoon of paprika
  1 teaspoon
• Teaspoon of cinnamon, or a cinnamon stick
  1 teaspoon
• Black pepper and mixed spices
  0
• Sal
  0

Pasos

1. 1

   Wash the shrimp well with water and vinegar.

   5 minutos
2. 2

   Chop half a bunch of parsley, coriander, and dill into very small pieces.

   Herramientas necesarias:

   Cuchillo

   Tabla de cortar

   5 minutos
3. 3

   Sauté the garlic and onion in oil and ghee, then add paprika, curry, cinnamon, spices, and ginger, and stir briefly.

   Herramientas necesarias:

   Sartén

   10 minutos
4. 4

   Add the shrimp and stir gently so it doesn't break until it turns pink, then add cumin and dried coriander.

   10 minutos
5. 5

   Add the vegetables, green pepper, tomato, salt, and pepper, and let it simmer until cooked.

   10 minutos

Datos nutricionales

Información nutricional de los ingredientes (por 100g)

Salpor 100g

Ceniza100 g

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas