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4 Serves
105 Mins
Clean and peel the shrimp, then pat them dry with paper towels.
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ItalianVitamin E
8 mg / 15 mgVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
77 µg / 400 µgCalcium
132 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
90 mg / 420 mgPhosphorus
506 mg / 1,250 mgPotassium
616 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
78 µg / 55 µgFiber
3 g / 28 gSugar
8 g / 50 gSaturated Fat
7 g / 20 gCholesterol
236 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 g
Using a chefs knife, finely mince the garlic and slice the green chili peppers.
Heat olive oil in the clay pot over the stove and sauté the garlic and chili peppers until fragrant.
Add the shrimp, tomato paste, salt, and black pepper to the pot, stirring gently to coat.
Cover the pot and simmer on low heat to allow the flavors to meld and the shrimp to cook through.
Finish with a squeeze of fresh lemon juice and serve hot with lemon wedges.
5
g33
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g
Indonesian