FRIJE

<< recipes

Shrimp and Lemon Risotto

Lunch and dinner meal

Public
Course: Main course
Preparation time: 30 minutes
Cost per serving: 4,06 €
Energy: 762 kcal / serving
Nutritional score:

Instructions

  • 1.   Peel and chop the garlic and onion. Heat 50 cl of water and dissolve the bouillon cube.
  • 2.   In a pan, sauté the garlic and onion with a tablespoon of olive oil. Add the quinoa and cook for 2 minutes until golden.
  • 3.   Then pour a ladle of broth and wait until fully absorbed. Repeat the process until all the broth is used.
  • 4.   Squeeze the lemon juice. Shell and sauté the shrimp over high heat, then add the lemon juice and honey.
  • 5.   Let it reduce and caramelize. Pour the quinoa into bowls and top with the shrimp.

Ingredients for servings

  • 200 g of quinoa
  • 300 g of cooked peeled shrimp
  • 1 onion
  • 1 garlic clove
  • 1 lemon
  • 1 tablespoon of honey
  • 1 chicken bouillon cube
  • 1 teaspoon of curry powder
  • 3 tablespoon of olive oil
  • salt (according to taste)
  • pepper (according to taste)

Rates

  • No reviews

Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    762 kcal
    38 %
  • Fat
    29,33 g
    42 %
  • of which saturated
    4,75 g
    24 %
  • Carbohydrates
    74,99 g
    29 %
  • of which sugar
    11,73 g
    13 %
  • Protein
    43,19 g
    86 %
  • Fibers
    8,64 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.