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Seafood
Garlic & Herb Shrimp
Frozen peeled and boiled shrimp (Pandalus borealis), water, rapeseed oil, garlic and herb mix (spices, garlic, herbs, acidity regulator (E 330), emulsifier: monoglycerides, thickener guar gum (E 412), skimmed milk powder, glucose), salt (max 3%)
Store at -18ºC until best before date; +2...+6ºC for 24 hours.
Do not refreeze once defrosted.
100 g of product contains on average:
- Energy
- 134kcal/560kJ
- Protein
- 18.2
- Carbohydrates
- 0.6
- Fat
- 6.5
Technical information:
- Package
- 200 g plastic bag
- Fishing area
- FAO 21/North-Western Atlantic
-
TRY THE RECIPE!
Stir-fry with garlic & herb shrimp, mango and carrotfor four
INGREDIENTS:
- 1 pack garlic & herb shrimp
- 2 carrots
- 1 mango
- 100 g snow peas
- 1/2 chilli pod
- 1/2 lemon
- salt
- 2 tablespoons oyster sauce
- oil
PREPARATION:
Defrost the shrimp in the fridge overnight.
Wash and peel the carrots. Peel and deseed the mango. Wash the peas. Julienne the mango, carrots and peas. Heat the wok, add the oil and then the carrots. Stir-fry until the carrots have softened. Then add the mango and peas. Stir-fry on high for around one minute. Then add the shrimp and season with the salt, lemon juice and oyster sauce.
Serve immediately.