Shrimp Cream
(1 vote)
(1 vote)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
221
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 221 cal. | (11 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 24.1 μg | (40 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 423 mg | (11 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 72 μg | (36 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 148 mg | |||
| Cholesterol | 239 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams shrimp
- 200 grams Celery
- 100 grams Whipped cream
- 2 Tbsps lemon juice
- 2 eggs
- freshly ground peppers
- salt
- 1 Tbsp chopped parsley
- Nutmeg
- butter (for greasing)
Preparation steps
1.
Rinse and thinly slice celery. Boil in salted water for about 5 minutes, cook until tender and drain. Rinse shrimp and pat dry with kitchen towels. Sprinkle lemon juice onto shrimp, stir and let stand briefly.
2.
Dab shrimp dry and mix with cooked celery. Whisk together cream and egg and season salt, pepper, nutmeg and parsley. Stir egg mixture into shrimp and season again to taste.
3.
Rinse ramekins with cold water and grease. Pour in shrimp mixture. Place a large pan of water int he oven and preheat oven to 160°C (approximately 320°F). Place ramekins in water bath and bake for about 20-30 minutes.
Remove from oven, release from ramekins and serve with cheese and toast, as desired.
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