Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
318
Calories
27g
Protein
15g
Fat
16g
Carbs
Counts 13 of 19 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Chervil | not in our table | 0 |
| Endive | not in our table | 0 |
| Caviar | not in our table | 0 |
| Hazelnut | not in our table | 0 |
| Truffle | not in our table | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- thumb|320px
- 28 oz. of royal shrimp10 12 oz. of mesclun (young chervil, arugula, leafy lettuce, and endive leaves)1 oz. royal caviar (optional)2 green onionsmincedherbs (basil, chervil, dill)aromatic vinaigrette (1 1/2 oz. vinegar balsamic, 1 ½ oz. cl extra virgin olive oil, 1 ½ oz. hazelnut oil, ½ oz. white win
- 1. Remove the shells of the shrimps by first pulling out the heads and the legs and then peeling off the remaining shell. With a small paring knife, gut the shrimps by cutting a quarter of an inch deep along the edge of the back of the shrimps and remove the dark vein just under the surface. You can
- 2. Sautee the shrimps in a pan with a little olive oil and chopped onions until they turn a nice rosy color. Season with salt and pepper and sprinkle with some fresh thyme. In a salad bowl, mix all the salad greens together.
- 3. To make the dressing, whip together the rest of the ingredients: olive oil, hazelnut oil, balsamic vinegar, white wine, mustard, truffle juice, minced herbs of basil, chervil, and dill, and season with salt and pepper.
- 4. Arrange the bed of mesclun on the center of the plate and place the shrimps around the greens. Put some caviar (optional) on the side, decorate with thyme, drizzle with some dressing, and serve.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
fandom