Fried Shrimps on Creamed Spinach with Potato Ragout

Preparation time approx. 20 min:

Rinse spinach well two or three times, pluck off stem and blanch very briefly in light, bubbling salted water. Drain well, cut garlic clove in half. Clean arugula well, drain well.

Clean apple and remove core, cut in half and dice. Peel potatoes, parsley root, cut into cubes. Cut cress into small pieces. Rinse shrimp clean, cut in half lengthwise with shell, remove intestines, season with pepper.

Prick garlic with fork, rub into a frying pan, flavor. Briefly fry shrimp with cut side in a little clarified butter. Transfer shrimp to a serving pan, top with feta cheese. Season with pepper and bake in the oven at 170 °C.

Fry potatoes in hot clarified butter, add parsley roots, finally add apple cubes and season. Briefly sauté spinach leaves in hot clarified butter, pour in whipped cream and season with salt, pepper and nutmeg.

Serve:

Spread deep plate with arugula, evenly distribute potato ragout on top, add spinach leaves on top. Place the shrimp on top and sprinkle with basil cress, Season with pepper.

393 Kcal – 22 g fat – 34 g egg white – 15 g carbohydrates – 1 Be

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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