Potato Shrimp Appetizer
Nutritional values
(Percentage of daily recommendation)
| Calorie | 447 kcal | (21 %) | ||
| Protein | 16.45 g | (17 %) | ||
| Fat | 33.25 g | (29 %) | ||
| Carbohydrates | 26.43 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.08 g | (14 %) |
| Vitamin A | 45.59 mg | (5,699 %) | ||
| Vitamin D | 0.06 μg | (0 %) | ||
| Vitamin E | 1.32 mg | (11 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.06 mg | (5 %) | ||
| Niacin | 2.04 mg | (17 %) | ||
| Vitamin B₆ | 0.37 mg | (26 %) | ||
| Folate | 32.04 μg | (11 %) | ||
| Pantothenic acid | 0.14 mg | (2 %) | ||
| Vitamin B₁₂ | 0.04 μg | (1 %) | ||
| Vitamin C | 97.07 mg | (102 %) | ||
| Potassium | 908.4 mg | (23 %) | ||
| Calcium | 64.44 mg | (6 %) | ||
| Magnesium | 49.44 mg | (16 %) | ||
| Iron | 1.59 mg | (11 %) | ||
| Iodine | 0.89 μg | (0 %) | ||
| Zinc | 1.24 mg | (16 %) | ||
| Saturated fatty acids | 4.99 g | |||
| Cholesterol | 107.1 mg |
Ingredients
- Ingredients
- 500 grams starchy potatoes
- salt
- 3 Tbsps olive oil
- 1 Tbsp lemon juice
- Red pepper flakes
- 3 small Bell pepper (green, red and yellow)
- 200 grams shrimp (cooked and ready to eat)
- 120 grams Mayonnaise
- 1 Tbsp freshly chopped parsley
- Dill (for garnish)
Preparation steps
Rinse potatoes, peel and boil in salted water for about 30 minutes until potatoes are done. Drain potatoes and squeeze through a ricer. Mix potatoes, olive oil, lemon juice, potatoes and a little water until smooth. Season with salt and red pepper and let cool.
Rinse peppers, core and remove seeds and ribs and cut into small pieces. Remove half of yellow pepper pieces and finely chop.
Rinse shrimp and pat dry. Set aside 8 shrimp for garnish.
Use molding rings, divide half of potato mixture into 4 rings and spread until top is smooth. Spread a little mayonnaise over potato. Arrange shrimp along the outer edges and place 2-3 pieces in the center and fill in gaps with pepper pieces. Spread mayonnaise over everything until smooth and use another layer of potato mixture to build a second layer on top of the first. Remove ring and spread with remaining mayonnaise. Arrange shrimp and sprinkle with parsley and finely chopped pepper.
To serve, garnish with shrimp and dill.
