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🍽️ Shrimp with Marinated Potatoes

450 kcal · 30 min · 4 servings

Ingredients

• 50 ml vegetable broth (instant)
• 4 olive oil
• juice of one lemon
• 1 pinch sugar
• 1 bunch arugula
• 12 scallops (-shells)
• 1 kg small, waxy potatoes (cooked in the shell the day before)
• 2 tbsp ghee
• salt
• pepper (from the mill)
• 2 tsp dried oregano
• 30 small scampi
• 2 tbsp olive oil
• 500 g scampi (raw, unpeeled, headless)

Instructions

1. 1. Peel the potatoes if necessary and halve them lengthwise. Fry them slowly in a large pan in hot clarified butter until golden brown, turning them occasionally, and season with salt, pepper, and oregano.
2. 2. Fry the shrimp in two portions in 1 tablespoon of olive oil each, for 2-3 minutes on each side. Remove from the heat and let them rest briefly. Peel the shrimp up to the tail end, and lightly salt and pepper them.
3. 3. Whisk vegetable broth with lemon juice, salt, pepper, sugar, and 4 tablespoons of olive oil, and adjust the seasoning to taste.
4. 4. Wash the arugula, pat it dry, and chop it roughly.
5. 5. Arrange the fried potatoes and shrimp on scallop shells or plates, drizzle with the vinaigrette, and serve garnished with arugula.

Nutrition per serving

• kcal: 450
• Protein: 32 g · Fett/Fat: 26 g · Carbs: 32 g