Shrimp saganaki with mustard

ΥΛΙΚΑ

1 pack 7 Thalasses head-on/shell-on shrimp (approx. 425 g)
1 small onion, finely chopped
2 cloves garlic, crushed
60 g butter
40 g hot mustard
½ bunch dill, finely chopped
20 g whiskey
juice of ½ lemon
100 g lukewarm water
10 g salt
10 g pepper

METHOD

Melt half the butter in a non-stick frying pan, add the onion and the garlic, and stir until the onion is translucent. Add the shrimp and sauté for 2 minutes on each side. Add the whiskey and lemon and allow the alcohol to evaporate.

Add the dill, the rest of the butter, and the mustard. Add the water, reduce the heat, and leave to simmer for 10 minutes.

IAKOVOS APERGIS
Chef
Head Chef at the Tzaneio General Hospital

Nutritional information

Nutritional declaration	Per portion (1/4 of total)	% RI*
Energy	235 kJ	12%
Fat	14,7 g	21%
of which saturates	7,8 g	39%
of which polyunsaturated	0,6 g	–
of which monounsaturated	3,2 g	–
Carbohydrate	3,1g	1%
of which sugars	2,0 g	2%
of which fibre	0,9 g	–
Protein	22,3 g	45%
Salt	3,53 g	59%
		% NRV**
Vitamin A	112 μg	14%
Vitamin E	0,4 mg	3%
Iron	0,6 mg	4%

*RI = Reference intake of an average adult (8400 kJ / 2000 kcal).
** % coverage of the Nutrient Reference Value

4

30'

2/5

ΥΛΙΚΑ

METHOD

Nutritional information

Nutritional declaration

Per portion (1/4 of total)

% RI*

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