Pumpkin and shellfish
A recipe for pumpkin, a vegetable that contributes to the preservation of sight through its contribution of zeaxantin, with the essential complement of pepper which eliminates the harsh taste of pumpkin, and fried shellfish. Their intake of iron and vitamin B12 make them a good vegetarian recipe (without carcass of a mammal).
You can find assortments of frozen seafood in supermarkets that will suit perfectly, this is what was used in the preparation shown in the photos.
This is a new recipe from Bluejean.fr.
You can find assortments of frozen seafood in supermarkets that will suit perfectly, this is what was used in the preparation shown in the photos.
This is a new recipe from Bluejean.fr.
Category : Main dish
Cooking: 20 minutesPT20M
Preparation: 5 minutesPT5M
You can optionally add mushrooms, salad, garlic and parsley.
If the shellfish are not frozen, they will have to cook for less time, and be added only after 10 minutes of cooking.
Ingredients
- Pumpkin: 60g
- Pepper: 30g
- Shell: 30g
- Olive oil: 2g
- Lemon: 30g
- Garlic: 2g
- Salad (optional): 20g
Ustensils
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Frying pan.
Preparation
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Preparation is limited to cutting the pumpkin and pepper into pieces, small enough for better cooking. If the shellfish are frozen, they are added directly without thawing them first.
Cooking
Fry over low heat in olive oil for 20 minutes.If the shellfish are not frozen, they will have to cook for less time, and be added only after 10 minutes of cooking.
To serve
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Eventually present on a bed of salad. Season with garlic, pepper and salt. Add the lemon juice. Serve hot.