Shrimp, Tomato, and Goat Cheese Parfait
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 27 min.
Ready in
Calories:
466
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 466 cal. | (22 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 17.2 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.6 mg | (88 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 874 mg | (22 %) | ||
| Calcium | 495 mg | (50 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 96 μg | (48 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 17.1 g | |||
| Uric acid | 177 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 sprigs thyme
- 6 red Vine tomatoes
- 6 yellow Vine tomatoes
- salt
- peppers (freshly ground)
- 8 size shrimp (headless, shell on)
- 200 grams Goat cheese
- 150 milliliters Whipped cream
- 1 generous pinch sweet ground paprika
- 1 Tbsp white balsamic vinegar
- 2 Tbsps olive oil
Preparation steps
1.
Wash the thyme and pat dry on a paper towel. Remove the leaves. Rinse, trim, and chop the tomatoes. Season the tomatoes with salt and pepper, and mix with half of the thyme. Let stand for 10 minutes.
2.
Rinse the shrimp, pat dry and peel, leaving the tails on. Mash the goat cheese with 50 ml (approximately 2 ounces) of cream. Mix in the remaining thyme and the paprika, and season with salt and pepper. Beat the remaining cream until stiff, and fold into the cheese mixture.
3.
Drizzle the tomatoes with vinegar and divide into glasses. Layer the cheese mixture over the top. Heat the olive oil and sauté the shrimp for 2 minutes on each side. Season with salt and pepper. Drain on paper towels, and divide over the top of the cheese mixture.
