Photo: Anna Pelzer
Brown shrimp and potato salad
11 ingredients
30 min + 30 min
Serves 4
openrecipes
Warm potatoes, oozing poached egg yolk and a herb-filled shrimp salad combine in this comforting spring supper.
Estimated Nutrition (whole recipe, rough)
571
Calories
36g
Protein
31g
Fat
40g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Watercress | 1 cup (34g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 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
- 3 large potatoes
- 200g /7oz salted butter
- 500g/17oz peeled shrimps
- 1 tbsp chopped fresh tarragon
- 4-5 tbsp mayonnaise
- salt and freshly ground black pepper
- 200g/7oz fresh watercress
- drizzle olive oil
- salt and freshly ground black pepper
- 4 free-range eggs, yolks only
- 4 savoury muffins
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes