Spooky Shrimp Flammekueche with Arugula Salad
with mozzarella & creepy-crawly caramelised onion4.0(220)
Calories
:
670 kcalProtein
:
27.4g proteinDifficulty
:
EasyAllergens:
- Tarwe
- Schaaldieren
- Melk (inclusief lactose)
Did you know that flammekueche originated from a flat piece of dough that bakers used to check whether their oven was hot enough?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Flammekueche
(Contains: Tarwe)
80 g
Shrimp
(Contains: Schaaldieren)
100 g
Passata
½ sachet(s)
Italian seasoning
½ piece
Garlic
½ piece
Red onion
1 piece
Tomato
25 g
Shredded mozzarella
(Contains: Melk (inclusief lactose))
20 g
Arugula
Not included in your delivery
1 tablespoon
Olive oil
1.5 teaspoon
Balsamic vinegar
1.5 teaspoon
Honey [or plant-based alternative]
½ tablespoon
Extra virgin olive oil
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2802 kJ
Calories670 kcal
Fat32.8 g
Saturated Fat11 g
Carbohydrate63 g
Sugar17.2 g
Dietary Fiber3.9 g
Protein27.4 g
Salt2.2 g
Potassium244.6 mg
Calcium19 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Saucepan
•Baking Sheet with Baking Paper
•Tall-Sided Pan
•Salad Bowl
•Paper Towel
Cooking Steps
1
- Preheat the oven to 220°C. Crush or mince the garlic.
- Heat a drizzle of olive oil in a saucepan over medium-high heat. Fry the garlic for 1 - 2 minutes.
- Add the passata, the Italian seasoning and a third each of the honey and balsamic vinegar.
- Season to taste with salt and pepper, then allow to reduce for 5 minutes.
2
- Slice the onion into half rings.
- Heat a clean frying pan over medium-high heat and fry the onion with a pinch of salt for 6 - 8 minutes.
- Meanwhile, transfer the flammekueche to a parchment-lined baking sheet and bake in the oven for 3 - 4 minutes.
3
- Stir a knob of butter into the onions, then lower the heat and fry for 2 - 3 more minutes.
- Deglaze with the rest of the balsamic vinegar, then add the rest of the honey and fry for 1 more minute.
4
- Dice the tomato in the meantime.
- Spread the sauce over the flammekueche, leaving at least 1cm free around the edges.
- Top with the cheese and half of the tomato.
- Bake in the oven for 5 minutes, or until the cheese has melted and turned golden-brown.
5
- Transfer the arugula and the rest of the tomato to a salad bowl.
- Drizzle with the extra virgin olive oil, then toss well to combine.
- Season to taste with salt and pepper.
6
- Pat the shrimp dry with kitchen paper and season with salt and pepper.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the shrimp for 3 minutes or until done.
- Top the flammekueche with the shrimp and the onion.
- Serve the arugula salad alongside.
