Shrimp and Vegetable Casserole

Rania Al-ThaniCuoco

Ingredienti

• 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
• Sale
  0

Passi

1. 1

   Wash the shrimp well with water and vinegar.

   5 min
2. 2

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

   Utensili necessari:

   Coltello

   Tagliere

   5 min
3. 3

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

   Utensili necessari:

   Padella

   10 min
4. 4

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

   10 min
5. 5

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

   10 min

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Saleper 100g

Ceneri100 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag