Shrimp Râpée Sandwich
A delicious combination of protein, carbs, and fat with carrot râpée, grilled shrimp, and cheese in rye bread.
Ingredients
Main ingredients
- Carrot râpée 86 g
- Unsalted butter 2 g
- Rye bread 49 g
- Kirkland Signature Frozen Shrimp (Whiteleg, 50-70) 107 g
- Shredded mozzarella cheese 30 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
36.51 g
37%
Protein
31.87 g
32%
Fat
13.54 g
31%
Cooking steps
-
1
Peel and devein the shrimp, then blanch them in boiling water.
-
2
Prepare the râpée salad: finely shred cabbage and carrots, then mix with salt, lemon juice, and olive oil.
-
3
Mix the blanched shrimp and râpée salad together.
-
4
Slice the bread in half and toast it in a toaster.
-
5
Place the râpée and shrimp on the toasted bread, and add mustard or mayonnaise as desired to complete the sandwich.
