Small Tortillas with Tomato, Shrimp and Crème Fraîche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 185 cal. | (9 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 2.8 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.6 μg | (4 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 241 mg | (6 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 63 μg | (32 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 107 mg | |||
| Cholesterol | 99 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 200 grams Pastry flour
- ½ tsp salt
- Pastry flour (for working)
- 16 shrimp (ready to cook, with tail segment)
- 2 Tomatoes
- 1 shallot
- 1 garlic clove
- ½ chili pepper
- 1 tsp chopped parsley
- 125 grams Crème fraiche
- salt
- white peppers
- lemon juice
- vegetable oil (for frying)
Preparation steps
Combine the flour with the salt and knead with 80-100 ml of lukewarm water (approximately 1/4 - 1/2 cup) into a medium stiff dough. Cover and leave to rest in a warm place for about 2 hours.
Roll the dough out thinly out on a floured surface and cut out 24 circular tortilla dough pieces with a diameter of 5-6 cm (approximately 2 inches) with a cookie cutter.
Fry on both sides in a nonstick frying pan until golden brown. Remove and allow to cool.
Season the crème fraîche with salt, pepper and a little lemon juice.
Blanch the tomatoes, rinse under cold water, peel, remove seeds and cut the flesh into small cubes. Peel and finely chop the shallot and the garlic. Rinse the chile pepper, pat dry, remove the seeds and ribs and finely chop the flesh.
Mix the diced tomatoes with the garlic and shallot, chile pepper and half the parsley. Season with salt, pepper and lemon juice.
Rinse the shrimps and pat dry. Sear in some oil on both sides for about 1 minute. Remove from the heat and season with a little lemon juice.
Arrange some of the mini-tortillas on plates and spoon on some tomato mixture. Place another mini-tortilla on top and cover it with more tomato mixture. Place a fried shrimp on top, along with a dollop of crème fraîche.
Serve garnished with parsley.
