Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
664
Calories
64g
Protein
43g
Fat
8g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 anchovy fillets packed in oil, drained
- 2 large garlic cloves, finely chopped
- 2 tablespoons drained capers, chopped
- 8 radishes, trimmed, quartered
- 1 1/4 pounds large shrimp, peeled, deveined
- 1 head of escarole, torn into large pieces (about 10 cups)
- 3 tablespoons finely grated Parmesan
- 1 tablespoon fresh lemon juice
- Kosher salt, freshly ground pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes