Shrimp Salad with Peas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 366 cal. | (17 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 49.1 μg | (82 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 183 μg | (61 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 1,182 mg | (30 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 82 μg | (41 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 218 mg | |||
| Cholesterol | 123 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 300 grams shrimp (ready to cook, TK)
- 200 grams Peas
- 1 handful lamb's lettuce
- 4 potatoes (young, cooked in skins)
- 2 Beefsteak tomato
- cilantro (with flowers)
- 1 pc Leeks (only the white part, about 10 cm)
- 50 milliliters Orange juice
- 40 grams butter
- 3 Tbsps Chile oil
- 2 Saffron
- salt
- peppers
Preparation steps
Thaw peas and rinse. Rince mache and separate leaves. Rinse the tomatoes, remove the stalks and cut in half crosswise. Cut the leek lengthwise into thin strips. Halve or quarter the potatoes. Pluck cilantro into small pieces.
Heat 1 tablespoon chili oil with 1 tablespoon of butter in a pan. Heat the remaining butter in a second pan. Cook the potatoes and the peas in butter until hot, then add the leek to the pan and sauté. Sauté shrimp in the chile oil and butter.
Remove the shrimp from the pan, add to the potato and pea mixture and pour in orange juice, remaining chili oil and saffron and reduce to half.
Arrange mache on serving plates with tomatoes and top with the shrimp, pea and potato mixture. Drizzle with the orange saffron vinaigrette and serve garnished with cilantro and leek.
