Bruschetta with Shrimp and Spinach
Nutritional values
(Percentage of daily recommendation)
| Calorie | 492 cal. | (23 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 12.5 mg | (104 %) | ||
| Vitamin K | 678.2 μg | (1,130 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.7 mg | (148 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 339 μg | (113 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 20.8 μg | (46 %) | ||
| Vitamin B₁₂ | 3.8 μg | (127 %) | ||
| Vitamin C | 129 mg | (136 %) | ||
| Potassium | 1,908 mg | (48 %) | ||
| Calcium | 625 mg | (63 %) | ||
| Magnesium | 282 mg | (94 %) | ||
| Iron | 8.3 mg | (55 %) | ||
| Iodine | 220 μg | (110 %) | ||
| Zinc | 7.2 mg | (90 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 415 mg | |||
| Cholesterol | 295 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 2 Beefsteak tomato
- 2 Tbsps balsamic vinegar
- 1 Tbsp olive oil
- 2 garlic cloves
- ½ Baguette
- 700 grams fresh Spinach
- 70 grams grated Parmesan
- 16 Cocktail shrimp
- 20 grams butter
- 1 lemon
- salt
- peppers
Preparation steps
Blanch the tomatoes in boiling water, then remove and run under cold water. Peel and remove the seeds. Quarter and finely dice. Mix with 1 tablespoon of the oil and vinegar. Peel two garlic cloves, then pass through a press. Add to the tomato mixture. Slice the baguette into 8 pieces, add to a baking sheet, and toast under the broiler for 1 minute.
Rinse the spinach and blanch in boiling salted water for 1 minute. Shock in cold water, drain, and squeeze thoroughly. Mix with the parmesan cheese and remaining vinegar. Season to taste with salt and pepper. Place in an ovenproof dish, using the spinach to form a nest. Lay the shrimp on top of the nests.
Peel and thinly slice the remaining garlic cloves. Sprinkle over the top of the shrimp. Dot with butter and bake for 15 minutes in a 200°C (approximately 400°F) oven. Top the baguette slices with the tomato mixture. Top with the spinach nests. Slice the lemons into wedges, and serve as a garnish.
