Ingredients:
– 125 grams of cocktail shrimp (frozen)
– ½ red onion
– 1 clove garlic (5 g)
– 1 zucchini
– 1 fennel bulb
– 1 orange
– 1 tablespoon (olive) oil (10 ml)
– 225 grams of diced tomatoes
Preparation:
Let the shrimp thaw slightly on a plate and pat dry with kitchen paper.
Chop the onion and finely chop the garlic. Cut the zucchini into cubes. Wash the fennel, cut a slice from the bottom and cut off the stems. Cut the fennel in half, remove the hard core and cut into strips. Squeeze the orange.
Heat the oil in a pan. Fry the onion and garlic for 2 minutes. Then add the zucchini and fennel and fry for 4 minutes. Add the shrimp and fry for a minute.
Add the diced tomatoes and orange juice to the pan and simmer over medium heat with the lid on the pan for 10 minutes. Stir occasionally. Season with salt and pepper.
Serve the stew on a deep plate.
– Kcal: 495
– Protein: 35g
– Carbohydrates: 57g
– Fat: 14g
– Dietary fiber: 20g
This recipe was made possible by FitChef
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