Informations supplémentaires
30 min.
|
574 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425°F. Finely chop the leek and dill. Cut the cucumber into half moons. Peel the shrimp.
2. Cook the vegetables
Heat a drizzle of oil and 1 tbsp. of butter in a skillet over medium heat. Add the leek and cook for 3-4 minutes. Add salt and pepper. Add the shrimp and cook 2-3 minutes.
3. Make the cheese sauce
Add the flour, mix and cook for 1 minute. Add the milk and stir to avoid lumps. Add 2/3 of the cheddar and half of the dill (optional) and cook until it is well melted in the sauce. Adjust salt and pepper to taste.
4. Bake in the oven
Place the bread slices on a baking sheet lined with baking paper. Bake in the oven for 6-8 minutes. Remove from the oven and set the oven to broil. Add the shrimp sauce on the slices of bread. Garnish with the remaining cheese. Bake in the oven for 3-4 minutes or until colored.
5. Make the salad
Meanwhile, mix the arugula with the cucumber, a drizzle of oil, salt and pepper. Add a few drops of vinegar if desired.
6. Plate your dish
Garnish the shrimp toasts with the remaining dill, lemon juice to taste and serve with the salad. Bon appétit!
4unitMultigrain Bread
250gShrimps
100gOld Cheddar
0.5unitLeek(s)
1unitDill
2unitLebanese Cucumber(s)
200mlMilk 2%
10gAll-Purpose Flour
40gArugula
0.5unitLemon
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