Informations supplémentaires
35 min.
|
519 kcal
|
easy
|
|
Printable version
1. Boil the potatoes
Preheat the oven to 450 °F. Place the potatoes in a pot and cover them with water. Bring to a boil and cook for 10-12 minutes.
2. Setup
Chop the dill. Zest the lemon and cut it in half. Thinly slice the radishes and cut the slices in half. Take apart a few Boston lettuce leaves.
3. Make the smashed potatoes
Once the potatoes are cooked, drain and rinse with cold water. On a work surface, lightly smash the potatoes using a cup or plate. Place them on a baking sheet, brush with olive oil and season with salt and pepper. Bake for 15-20 minutes.
4. Make the shrimp mix
In a bowl, combine the shrimp, the radishes, the dill, half ot the mayonnaise, the lemon zest and the juice of half a lemon. Season with salt and pepper and mix well. You can set aside some of each ingredient and let the kids make their own mix.
5. Make the ranch sauce
In a bowl, combine the sour cream, the rest of the mayonnaise, the juice of half a lemon and the spices.
6. Plate your dish
Toast the buns, if desired. Garnish the buns with the boston lettuce leaves. Add the shrimps. Serve with the potatoes and the sauce. Bon appétit!
4unitHot Dog Buns
150gNordic Shrimp
1unitBoston Lettuce
1unitDill
1unitLemon
35mlMayonnaise
2unitRadishes
5mlSpice Mix(garlic powder,dried dill)
250gFingerling Potatoes
1unitSour Cream
What you need
Pot, baking sheet, bowls.
519 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
61g
20%
fat
22g
34%
cholesterol
101mg
34%
fiber
5g
20%
protein
20g
saturated
4g
20%
sodium
944mg
39%
sugar
6g
trans
1g