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TWINBOYSMOMMA
Portuguese and spanish prawns
A nice Mediterranean recipe. The side dish contains the following ingredients: fish, king prawns ((bag 500 g, raw and unpeeled, frozen), thawed), coleslaw fillet ((a 400 g), thawed), red peppers (seed strips removed), olive oil, garlic, rosemary ( 15 g), chorizo (in slices (meat products)) and lamb's lettuce (75 g).
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Ingredients
Directions
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Peel the shrimps, remove the intestinal tract and put them in a bowl. Cut the coalfish into 12 cubes and add to the shrimp. Cut the red peppers into pieces.
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Put the oil, red pepper, garlic and half of the rosemary in a high bowl and puree with the hand blender. Pour over the shrimp and fish. Add salt, scoop and allow to stand for at least 1 hour.
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Light the barbecue or heat the grill pan. For the Spanish version, thread 6 prawns and a slice of chorizo. Hold 2 shrimps per skewer. For the Portuguese variety, bite for a shrimp and a piece of coalfish.
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Grill the skewers 5 min. Halfway through. Place the lamb's lettuce on a flat dish and place the skewers on it. Garnish with the rest of the rosemary twigs and possibly with lemon wedges.
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Nutrition
290Calories
Sodium7% DV165mg
Fat35% DV23g
Protein38% DV19g
Carbs0% DV1g
Fiber8% DV2g
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