Ingredients:
– 125 grams of cocktail shrimp (frozen)
– 1 red pepper
– ½ red pepper
– 1 orange
– 1 fennel bulb
Preparation:
Preheat the oven to 200°C.
Rinse the shrimp in a colander with cold water.
Cut the pepper into thin slices. Remove the seeds from the pepper and chop finely. Juice the orange and grate ½ tablespoon of orange peel. Remove the green foliage from the fennel bulb and cut into ½ cm thin slices. In a small saucepan, heat the orange juice with the red pepper and fennel. Cook the fennel slices for 5 minutes until al dente.
Place a sheet of baking paper in front of you on the counter. Place the fennel (tile-wise) on the baking paper. Divide the pepper, shrimp and orange zest over this. Drizzle over the boiled orange juice, with the finely chopped red pepper to taste. Sprinkle everything with some salt.
Fold the baking paper closed like a parcel. Make sure everything is closed properly. Use a piece of kitchen twine if necessary. Place the package in the oven for 12 minutes.
Serve the fennel with shrimps and peppers on a plate and garnish with the green fennel fronds.
– Kcal: 328
– Protein: 30g
– Carbohydrates: 44g
– Fat: 4g
– Dietary fiber: 15g
This recipe was made possible by FitChef
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