Fried Shrimp with Asparagus-Potato Salad and Smoked Ham
Nutritional values
(Percentage of daily recommendation)
| Calorie | 434 cal. | (21 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 10.4 mg | (87 %) | ||
| Vitamin K | 107.5 μg | (179 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 12.6 mg | (105 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 170 μg | (57 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 1,088 mg | (27 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 113 μg | (57 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 199 mg | |||
| Cholesterol | 162 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 500 grams small, waxy potatoes
- 500 grams white Asparagus
- salt
- 4 Tbsps white balsamic vinegar
- 1 Tbsp lemon juice
- 1 pinch sugar
- salt
- freshly ground peppers
- 4 Tbsps grapeseed oil
- 80 grams Smoked ham (sliced)
- 2 Tbsps olive oil
- 1 handful Arugula
- 8 King prawn (ready to cook deveined and peeled down to the tail segment)
- 2 Tbsps butter
- 2 sprigs thyme
Preparation steps
Peel the potatoes and the asparagus, and blanch them together in a pot of simmering salted water until the asparagus are crisp-tender and the potatoes are knife tender. Drain, reserving some of the cooking liquid, and let cool slightly. Thinly slice the potatoes. Cut off the tips of the asparagus and cut the stalks lengthwise and crosswise into pieces. In a bowl, whisk together the vinegar, lemon juice, a little cooking water (3-4 tablespoons) the sugar, salt and pepper and gradually whisk in the oil. Add the asparagus and the potatoes, tossing gently to coat and let cool to lukewarm.
Heat the broiler.
Place the ham on a baking sheet and brush with the oil. Broil until lightly browned, 2-3 minutes.
Rinse the arugula and drain well.
Rinse the shrimp and pat dry. Heat the butter in a skillet, add the shrimp and cook over low heat until golden brown, 2-3 minutes. Season with salt and pepper.
Arrange the ham on plates, top with the asparagus and potato salad and place the shrimp on top. Serve garnished with the arugula and thyme leaves.
