My family is not good at seafood and vegetables, and I can’t be satisfied with the volume. The worries of daily cooking are indexing. Here are some recipes to solve these problems. This time, I will introduce baked potatoes with hidden shrimp and cabbage, pine, and ham salad.
For a stylish one-plate
Baked Shrimp Potato, Pine and Ham Salad Menu
Baked potatoes with hidden shrimp and cabbage with easy-to-eat fruit salad.
● Baked Shrimp Potatoes
【Ingredients (for 4 people)】
・ 200g minged shrimp
3 potatoes (450g)
・ 1/8 cabbage (3-4 pieces)
Salt a little
A[1/2 teaspoon salt, a little pepper]
Salad oil 1 tablespoon
B [2 tablespoons tomato ketchup 1 tablespoon mayonnaise]
【How to make】
(1) Wash the potatoes thoroughly, wrap each skin in plastic wrap, heat in a microwave oven (600W) for 5 minutes, return the top and bottom, and heat for another 3 minutes. Peel and crush finely while hot. Roughly chop the peeled shrimp. Cut the cabbage into 5mm-wide pieces, sprinkle with salt and let it sit for about 5 minutes, then rinse with a pinch of water.
(2) (1) and A are mixed and molded into 8 equal ovals. Heat the salad oil in a frying pan over medium heat, line up (2), return the top and bottom when browned, cover, turn it down to low heat, and steam for about 5 minutes. In a bowl, mix B.
[204kcal for 1 person]
[Family is also satisfied! ] 】
© shrimp and cabbage in a bowl at ESSE-online
Crush the potatoes with plenty of chopped shrimp and salted cabbage and bake fragrantly. Even children who are not good at vegetables and seafood can eat it!
● Pine and ham salad
[Material (for 4 people)]
・ Pineapple can (slices) 1 can (4 pieces) ・ Ham 3 pieces ・ Onion 1/4 pieces ・ Salt a little ・ A [1 tablespoon olive oil 1 tablespoon vinegar 1/2 teaspoon salt 1/4 teaspoon pepper]
【How to make】
(1) Cut 1 pineapple into 6 equal pieces. The ham is bite-sized. Cut the onion into thin slices, sprinkle with salt, rinse with water for about 5 minutes, and squeeze the water.
(2) Mix (1) and A.
[98kcal per person]
< cuisine / Photography by Yoko Nakamura / Interviewed and written by Koji Yamada / Edited by ESSE >