caribbean

Aruban Seafood Pan Bati with Tomato Pepper Relish

Name: Aruban Seafood Pan Bati with Tomato Pepper Relish
Yield: 1 serving
Cuisine: caribbean
Ingredients: 170 g shrimp, peeled and deveined; 55 g cornmeal; 25 g all-purpose flour; 140 g water; 3 g baking powder; 14 g vegetable oil; 120 g tomato, diced; 70 g bell pepper, diced; 40 g yellow onion, minced; 15 g lime juice; 3 g salt; 1 g black pepper

This pan-fried dish pairs tomato, diced with bell pepper, diced, shrimp, peeled and deveined and cornmeal. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

51 g Protein

77 g Carbohydrates

15 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

170g shrimp, peeled and deveined 168 kcal
55g cornmeal 204 kcal
25g all-purpose flour 91 kcal
140g water 0 kcal
3g baking powder 3 kcal
14g vegetable oil 124 kcal
120g tomato, diced 22 kcal
70g bell pepper, diced 22 kcal
40g yellow onion, minced 16 kcal
15g lime juice 5 kcal
3g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

tomatobell pepperyellow onionlime juicesaltblack pepper
Make the relish: mix tomato, bell pepper, onion, lime juice, salt, and black pepper; set aside.
cornmealall-purpose flourwaterbaking powdersalt
Whisk cornmeal, flour, baking powder, and salt. Stir in water to form a thick batter.
vegetable oil
Heat 1 tsp oil in a small nonstick skillet over medium-low. Pour in batter, cover, and cook 4-5 minutes until set; flip and cook 2 minutes more. Keep warm.
shrimpsalt
Season the shrimp with salt and pepper.
shrimpvegetable oil
Heat the remaining oil in a skillet over medium-high; cook shrimp 1-2 minutes per side until just opaque.
shrimp
Serve the shrimp over the pan bati with the fresh relish spooned on top.