Shrimp, California Bartlett Pear and Snow Pea Sauté in litchee juiceTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:122.5 kcal
Proteins:9.8 g
Fats:3 g
Carbohydrate:13.1 g
Fibers:0.9 g
Sugar:3 g
Cholesterol:71.1 mg
Sodium:71.5 mg
Calcium:36.8 mg
Energy:291 kcal
Proteins:23.3 g
Fats:7.1 g
Carbohydrate:31.1 g
Fibers:2.2 g
Sugar:7.1 g
Cholesterol:168.8 mg
Sodium:169.8 mg
Calcium:87.5 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
425
x
454
g
medium shrimp, peeled and deveined
2
french shallots, thinly sliced
10
ml
olive oil
150
g
string beans, tipped
45
ml
dry white wine or vermouth (eg, noilly prat)
2
california bartlett pears, quartered
15
ml
unsalted butter
35
ml
litchi juice
2.5
ml
turmeric
salt and pepper to taste
80
ml
heavy cream (optional)
METHOD
- In wok, cook the shallots in the olive oil over moderate heat 2 minutes.
- Add snow peas and wine and cook 2 minutes, stirring occasionally. Add the shrimp, pears, butter, spices, cream and litchee juice and cook 1-2 minutes stirring occasionally.
- Season with salt and pepper and serve immediately.
