Bread Salad with Shrimp
Nutritional values
(Percentage of daily recommendation)
| Calorie | 275 cal. | (13 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 9.1 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 648 mg | (16 %) | ||
| Calcium | 147 mg | (15 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 95 μg | (48 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 172 mg | |||
| Cholesterol | 136 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 Tbsp olive oil
- 4 slices white bread (about 40 grams each)
- ½ tsp powdered sugar
- 3 Tbsps white balsamic vinegar
- 500 grams Cherry tomatoes
- 2 Red onions
- 8 shrimp (ready to cook deveined and peeled down to the tail segment)
- salt
- peppers (freshly ground)
- 2 Tbsps freshly cut Basil
- 1 splash lemon juice
- Basil (for garnish)
Preparation steps
Drizzle a little olive oil into a frying pan. Add bread slices and cook until toasted and golden-brown on both sides. Remove from pan and cut into pieces.
Sprinkle powdered sugar into pan and cook until slightly caramelized. Deglaze with vinegar. Rinse, core and halve tomatoes. Set 4 halves aside for garnish and add remaining tomatoes to the pan. Heat until tomatoes are soft and warmed through.
Peel, halve and cut onions into strips.
Rinse shrimp, pat dry and butterfly. Season with salt and pepper. In another, non-stick pan, sauté shrimp in remaining oil, 2-3 minutes.
In a bowl, quickly toss bread cubes with basil, tomatoes and onions. Season with lemon juice, salt and pepper and divide mixture among small plates. Top with shrimp.
Serve garnished with reserved tomatoes and basil leaves.
