Informations supplémentaires
30 min.
|
574 kcal
|
easy
|
|
Printable version
1. Prepare Ingredients
Turn oven on to 425°F. Finely chop leek and dill, keeping them separate. Slice cucumber into half moons. Cut lemon in half. Drain and pat dry shrimp.
2. Cook Shrimp
Heat 1 tbsp. oil and 1 tbsp. of butter in a medium skillet over medium. Add leek and cook for 3–4 minutes. Add shrimp and cook 2–3 minutes until pink, opaque and an internal temperature of 165°F. Season to taste with salt and pepper.
3. Prepare Shrimp Sauce
Stir in flour and cook for 1 minute. Add milk and whisk to remove lumps. Add two-thirds of the cheddar and half of the dill and cook until melted in the sauce. Taste and adjust seasoning with salt and pepper.
4. Prepare Shrimp Toast
Line a baking sheet with parchment paper. Place bread on baking sheet and bake 6–8 minutes or to taste. Remove from the oven and turn broiler on to 500°F. Spoon shrimp sauce over toast. Garnish with the remaining cheese. Broil in the oven for 3–4 minutes or until golden. Monitor closely to prevent burning.
5. Finish and Serve
In a large bowl, combine 1 tbsp. olive oil, arugula, cucumber, and the following to taste: balsamic vinegar, salt and pepper. Divide shrimp toasts and salad onto serving plates. Garnish shrimp toasts with remaining dill and lemon juice to taste. Enjoy!
4unitMultigrain Bread
10unitWild Argentina Shrimps
100gOld Cheddar
0.5unitLeek(s)
1unitDill
2unitLebanese Cucumber(s)
200mlMilk 2%
10gAll-Purpose Flour
40gArugula
0.5unitLemon
10mlBalsamic Vinegar
What you need
pan, sheet pan, bowl
574 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
52g
17%
fat
22g
34%
cholesterol
216mg
72%
fiber
4g
16%
protein
41g
saturated
12g
60%
sodium
1461mg
61%
sugar
14g
trans
1g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg