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Faire sauter du poivron rouge avec du piment et des crevettes
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Ingredients
-
20
g d'huile végétale
or 20 g d'huile d'olive - 200 g de poivrons rouges, taillés en lanières (5 cm x 0,5)
- ½ piment rouge frais, coupé en tranches
- 200 g de crevettes crues de taille moyenne, décortiquées (env. 30 g chacun), déveinées, essuyées avec du papier absorbant
- Nutrition
- per 100 g
- Calories
- 407.4 kJ / 97.1 kcal
- Protein
- 9.3 g
- Carbohydrates
- 1.7 g
- Fat
- 5.5 g
- Saturated fat
- 0.5 g
- Fiber
- 1 g
- Sodium
- 70.5 mg
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