Warm salad with shrimp and potatoes
Votes: 4
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 430, total fat 24 G., saturated fats 6 G., proteins 29 G., carbohydrates 24 G., fiber 3 G., cholesterol 189 mg, sodium 511 mg, sugar G.
Calories 430, total fat 24 G., saturated fats 6 G., proteins 29 G., carbohydrates 24 G., fiber 3 G., cholesterol 189 mg, sodium 511 mg, sugar G.
This salad is made with shrimp lightly marinated in spices and then baked in the oven with potatoes and bell peppers. It's topped with lettuce and feta cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g small potatoes, peeled and cut in half
- 1 green bell pepper, thinly sliced
- 5 tbsp. l. olive oil
- Coarse salt and freshly ground pepper
- 450 g medium shrimp, peeled and halved
- 2 cloves garlic, chopped
- 1 tsp oregano
- 1/2 tsp paprika
- 1 small head radicchio, leaves torn into small pieces
- 1 small romaine lettuce, tear the leaves into small pieces
- 1.5 tbsp lemon juice
- 1/2 cup crumbled cheese feta
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Cooking the dish according to the recipe:
- Preheat oven to 200°C (400°F). In a small baking dish, combine potatoes, bell pepper, 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste. Bake for 15 minutes. Meanwhile, in a bowl, combine shrimp, garlic, oregano, paprika, 1 tablespoon olive oil, 1/4 teaspoon salt, and season with pepper to taste.
- Place the shrimp in the pan with the vegetables and continue baking, stirring occasionally, until golden brown, another 12-15 minutes.
- In a salad bowl, toss radicchio and romaine lettuce with lemon juice and the remaining olive oil, season with salt and pepper. Add the warm shrimp and vegetables to the bowl and toss. Sprinkle with feta cheese.
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