Grilled Shrimp and Potato Casserole with Cantaloupe Salad

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Grilled Shrimp and Potato Casserole with Cantaloupe Salad
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
679
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie679 cal.(32 %)
Protein67 g(68 %)
Fat23 g(20 %)
Carbohydrates49 g(33 %)
Sugar added5 g(20 %)
Roughage2.3 g(8 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.6 μg(8 %)
Vitamin E13.8 mg(115 %)
Vitamin K8.5 μg(14 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin22.5 mg(188 %)
Vitamin B₆0.8 mg(57 %)
Folate73 μg(24 %)
Pantothenic acid4.9 mg(82 %)
Biotin13.9 μg(31 %)
Vitamin B₁₂5.6 μg(187 %)
Vitamin C55 mg(58 %)
Potassium1,485 mg(37 %)
Calcium533 mg(53 %)
Magnesium263 mg(88 %)
Iron3.8 mg(25 %)
Iodine289 μg(145 %)
Zinc8.4 mg(105 %)
Saturated fatty acids7.2 g
Uric acid518 mg
Cholesterol426 mg
Complete sugar27 g

Ingredients

for
4
For the shrimp and potato casserole
24 shrimp
1 Lime (juiced)
2 Red chili peppers
500 grams predominantly waxy potatoes
250 milliliters Broth
100 grams Gruyere (to sprinkle)
For the salad
2 Cantaloupe
2 sprigs mint
1 Tbsp White vinegar
4 Tbsps olive oil
1 Tbsp sugar
How healthy are the main ingredients?
potatoolive oilsugarmintLime

Preparation steps

1.

For the shrimp and potato casserole: Devein the shrimp, rinse and pat dry. Cut the chile in half, remove the stems and seeds and chop finely. Mix with 1/2 the lime juice and the shrimp and marinate for 30 minutes. Scrub the potatoes thoroughly, slice and layer in a baking dish. Pour the hot stock over the potatoes to cover and bake in a preheated oven at 175°C (approximately 350°F) for about 30 minutes. Sprinkle with cheese, top with shrimp and bake for another 10 minutes.

2.

For the melon salad: Cut the melon in half, remove the seeds and cut the pulp into cubes. Toss with the mint, vinegar, oil, sugar and remaining chile, cover and marinate. Serve with the shrimp and potato casserole.