Grilled Shrimp and Potato Casserole with Cantaloupe Salad
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(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
679
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 679 cal. | (32 %) | ||
| Protein | 67 g | (68 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 13.8 mg | (115 %) | ||
| Vitamin K | 8.5 μg | (14 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 22.5 mg | (188 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 4.9 mg | (82 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 5.6 μg | (187 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 1,485 mg | (37 %) | ||
| Calcium | 533 mg | (53 %) | ||
| Magnesium | 263 mg | (88 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 289 μg | (145 %) | ||
| Zinc | 8.4 mg | (105 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 518 mg | |||
| Cholesterol | 426 mg | |||
| Complete sugar | 27 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
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