Marinated prawns
Allergens:
Ingredients for 5 portions
Calculate portions
Langoustine
0.833 kg
Coarse salt
0.008 kg
Black peppercorns
0.833 g
Bay leaf
0.833 g
Garlic, bulb
0.833 ud
Olive oil
0.417 l
Vinegar
0.417 l
Wine viña mocen rueda verdejo, bottle
0.417 l
Table salt
0.833 g
Elaboration
- Place the prawns on a metal tray and season to taste with coarse salt.
- Prepare the marinade sauce: Cook the vegetables, onion (cut in julienne) and the carrot (cut in slices) until soft. Add white wine, vinegar, herbs and spices. Boil for a few seconds.
- Pour the marinade sauce over the prawns and bake at 200 ºC for about 5-6 minutes.
- Cook the prawns thoroughly making sure they are cooked through.
- Marinate the prawns at least 2 hours before serving.
- Keep refrigerated for a maximum of 7 days.
Nutritional information (1 portion)
Energy
907.08
kcal
Carbohydrates
4.17
g
Proteins
16.96
g
Lipids
84.57
g
Fiber
1.03
g
Saturates
11.01
g
Monounsaturated fatty acids
66.07
g
Polyunsaturated fatty acids
7.04
g
Cholesterol
157.08
mg
Calcium
251.28
mg
Iron
3.39
mg
Zinc
3.04
mg
Vitamin A
359.95
ug
Vitamin C
9.47
g
Folic acid
10.27
ug
Salt (Sodium)
1021.68
mg
Sugars
1.63
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
- Milk
-
Type of dish
- Juices, milkshakes and beverages
- Beers
- Cocktails
- Sándwich
- Main course
- Salads
- Legumes
- Meats
- Pizzas, patty
- Bread and pastries
- Dessert
- Shellfish
- Ice creams and sorbets
- Birds
- Breakfasts and brunch
- Soups and creams
- Coffee, chocolate and infusion
- Pasta
- Burguers
- Pastries
- Finger foods
- Fish
- Rices
- Vegetables
- Eggs
- Cheeses
- Patty
- liqueur
- Appetizers and canapes
- Cuisine type
- Temperature
- Tratamiento de la leche
- Denominación
- Additional culinary preparation
- Production site
- Curación
- Texture
- Coagulación
-
Maridaje bebida
- Bougogne passetoutgrains
- Cerveza densa
- Cotes de Rousillon
- Creams suaves
- Graves
- Cerveza rubia
- Garnatxa
- Sweet white wine
- Cava brut nature
- Fino
- Cava
- Acid and young white wine
- Cratf beer
- Fresh and young
- Blanco seco de fermentación o crianza en barrica
- Champagne
- Jérez seco
- Beer with body and high graduation
- Maury
- Manzanilla de Jerez
- Sweet liquors
- Orujo de sidra
- Red pale
- Sautemes
- Stout
- Tinto de media crianza
- Manzanilla
- Rosados fuertes
- Fruity white
- Tokay
- Pinot Noir
- Olorosos secos
- Merlot
- Tintos sin crianza
- Mistela
- Tintos viejos y densos
- Barrel-fermented white
- Rosado
- Moscatel
- Tintos reserva
- Blanco ligero
- Tintos golosos
- Sidra
- Young
- Tinto jóven o de corta crianza, afrutado y aromático
- Corporeal beer
- Fortified
- Tinto ligero
- Chardonnay
- Oporto
- Syrah wine
- Food pairing
-
Premios
- Campeón supremo ICA 2015
- Champion of Champios WCA
- Concurso agricola general de París
- Concurso de la Fira de Sant Ermengol de la Seu d’Urgell, en el 2019
- Ganador WCA 2016
- International Cheese Awards 2011
- Medalla de bronce WCA 2009
- Medalla de oro Gourmet Quesos 2019 categ. ahumados
- Medalla de oro Internacional Cheese Awards 2019
- Medalla de oro WCA 2016
- Mejor queso absoluto Salón Gourmet 2015
- Mejor queso de España del concurso oficial del Ministerio Agricultura 2013
- Mejor Queso del Mundo 2017 WCA
- Plata Internatioal Cheese Awards 2011
- Plata WCA 2010
- SuperGold WCA 2013
- Ganador quesos de pasta prensada de oveja
- Cincho de oro "Cheese Awards 2016"
- Fat percentage
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed