Directions:
- Heat the olive oil in a deep pan over medium heat.
- Add the shallots and fennel seeds and cook for 1 minute. I 'crushed' the fennel seeds by chopping them with a very sharp knife.
- Add the shrimp, wine and vinegar. Cook for 1 to 2 minutes.
- Stir in the beans and red peppers (capsicums) and season to taste with salt and pepper. As soon as the shrimp and beans begin to saute, cover and cook for 2 minutes.
- Stir in the chervil/tarragon, adjust the seasoning to taste and serve at once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 919.6 Kcal (3850 kJ) | ||
| Calories from fat | 488.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.3g | 84% | |
|---|---|---|---|
| Cholesterol | 131.52mg | 44% | |
| Sodium | 2692.66mg | 112% | |
| Potassium | 471.88mg | 10% | |
| Total Carbs | 83.62g | 28% | |
| Sugars | 5.58g | 22% | |
| Dietary Fiber | 8.07g | 32% | |
| Protein | 23.64g | 47% | |
| Vitamin C | 34mg | 57% | |
| Iron | 11.5mg | 64% | |
| Calcium | 127.6mg | 13% | |
| Amount Per 100 g | |||
| Calories | 206.33 Kcal (864 kJ) | ||
| Calories from fat | 109.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.18g | 84% | |
|---|---|---|---|
| Cholesterol | 29.51mg | 44% | |
| Sodium | 604.14mg | 112% | |
| Potassium | 105.87mg | 10% | |
| Total Carbs | 18.76g | 28% | |
| Sugars | 1.25g | 22% | |
| Dietary Fiber | 1.81g | 32% | |
| Protein | 5.3g | 47% | |
| Vitamin C | 7.6mg | 57% | |
| Iron | 2.6mg | 64% | |
| Calcium | 28.6mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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