Grilled Shrimp Skewers with Mashed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,003 cal. | (48 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 59 g | (51 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 15.9 mg | (133 %) | ||
| Vitamin K | 21.3 μg | (36 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 23.4 mg | (195 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 1,937 mg | (48 %) | ||
| Calcium | 338 mg | (34 %) | ||
| Magnesium | 279 mg | (93 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 284 μg | (142 %) | ||
| Zinc | 8.1 mg | (101 %) | ||
| Saturated fatty acids | 23.4 g | |||
| Uric acid | 494 mg | |||
| Cholesterol | 484 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the mashed potatoes
- 600 grams potatoes
- salt
- freshly ground peppers
- 70 grams Whipped cream
- 3 Tbsps butter
Preparation steps
For the mashed potatoes: Peel the potatoes and cut into small pieces. Place the potatoes in a pot, cover with salted water and boil until knife-tender, about 25 minutes.
Drain the potatoes and return to the hot pot to dry. Add the butter and cream, and mash the potatoes. Season with salt and pepper to taste.
For the shrimp skewers: Peel and finely chop the garlic. In a bowl, whisk the garlic with the oil. Season with lemon juice, salt and pepper to taste.
Rinse the shrimp, pat dry and brush with the oil mixture. Thread 3 shrimp onto each skewer and brush with more marinade. Cook on a grill, while brushing with the marinade, until cooked through, about 6 minutes. Drizzle with the remaining lemon juice before serving.
For serving: Divide the mashed potatoes and shrimp skewers between 4 plates.
