Spicy shrimps and chayote in white wine

Spicy shrimps and chayote in white wine could be just the gluten free, dairy free, and pescatarian recipe you've been looking for. One portion of this dish contains about 25g of protein, 25g of fat, and a total of 452 calories. For $3.92 per serving, you get a main course that serves 4. 22 people were impressed by this recipe. If you have shrimps, semi-sweet chocolate, vegetable cooking oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Casaveneracion. Overall, this recipe earns a solid spoonacular score of 64%. If you like this recipe, take a look at these similar recipes: Spicy Mussels with White Wine, spicy mussels in white wine sauce, and Pasta with Clams, White Wine and Spicy Italian Sausage.

Servings: 4

 

Ingredients:

2 bird's eye chilis (siling labuyo), finely chopped

1 large carrot, peeled and julienned

500 to 700 g. of chayote (about two to three pieces) peeled, cored and julienned

2 cloves of garlic, peeled and grated

a thumb-sized piece of ginger, peeled and grated

3 onion leaves, finely slivered, for garnish

salt

1 c. of semi-sweet white wine

400 g. of shelled and deveined shrimps, rinsed and drained

2 tbsps. of vegetable cooking oil

Equipment:

frying pan

wok

Cooking instruction summary:

InstructionsHeat the cooking oil in a frying pan or wok. Add the carrot and chayote. Saute for about a minute. Pour in the wine. Boil uncovered until the wine is reduced to almost nothing and the vegetables are cooked through but not mushy. Depending on the age of the vegetables (younger ones are more tender and cook faster), this stage takes anywhere from five to 10 minutes.If the wine dries up before the vegetables are done, add half a cup of water and continue boiling until quite dry. Don’t worry about the “dry” state — the shrimps will render their natural juices so you still get a nice amount of sauce.When the vegetables are done, add the shrimps, the garlic, ginger and chilis. Stir fry over very high heat just until the shrimps change color. Turn off the heat. Season with salt. Transfer the cooked dish to a serving plate. Garnish with fine slivers of green onion. Serve at once.

 

Step by step:


1. Heat the cooking oil in a frying pan or wok.

2. Add the carrot and chayote.

3. Saute for about a minute.

4. Pour in the wine. Boil uncovered until the wine is reduced to almost nothing and the vegetables are cooked through but not mushy. Depending on the age of the vegetables (younger ones are more tender and cook faster), this stage takes anywhere from five to 10 minutes.If the wine dries up before the vegetables are done, add half a cup of water and continue boiling until quite dry. Don’t worry about the “dry” state — the shrimps will render their natural juices so you still get a nice amount of sauce.When the vegetables are done, add the shrimps, the garlic, ginger and chilis. Stir fry over very high heat just until the shrimps change color. Turn off the heat. Season with salt.

5. Transfer the cooked dish to a serving plate.

6. Garnish with fine slivers of green onion.

7. Serve at once.


Nutrition Information:

Quickview
451k Calories
24g Protein
25g Total Fat
31g Carbs
14% Health Score
Limit These
Calories
451k
23%

Fat
25g
39%

  Saturated Fat
15g
97%

Carbohydrates
31g
11%

  Sugar
19g
21%

Cholesterol
254mg
85%

Sodium
992mg
43%

Caffeine
37mg
13%

Get Enough Of These
Protein
24g
49%

Selenium
51µg
74%

Manganese
1mg
64%

Vitamin A
3136IU
63%

Copper
0.99mg
49%

Phosphorus
344mg
34%

Folate
135µg
34%

Magnesium
130mg
33%

Iron
5mg
31%

Vitamin K
31µg
30%

Zinc
4mg
28%

Fiber
6g
26%

Vitamin C
20mg
25%

Calcium
209mg
21%

Potassium
585mg
17%

Vitamin B12
0.82µg
14%

Vitamin E
1mg
13%

Vitamin B3
1mg
9%

Vitamin B6
0.18mg
9%

Vitamin B5
0.65mg
7%

Vitamin B2
0.09mg
6%

Vitamin B1
0.07mg
5%

covered percent of daily need
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