Photo: Dana DeVolk
Cauliflower carpaccio with Morecambe Bay shrimps & samphire
9 ingredients
12 min
Serves 4
openrecipes
A restaurant-quality light lunch dish from Lancashire-based Michelin-starred chef Nigel Haworth
Estimated Nutrition (whole recipe, rough)
394
Calories
40g
Protein
15g
Fat
33g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Shrimp | 100g cooked | 99 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chive | 1 tbsp (3g) | 1 |
| Salad | not in our table | 0 |
| Rapeseed Oil | not in our table | 0 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 medium cauliflower , trimmed
- 50g samphire or fine asparagus
- lemon juice , for drizzling
- small bunch chives , finely snipped
- 100g Morecambe Bay shrimps , peeled
- selection of small summer salad leaves
- 2 tbsp extra-virgin rapeseed oil , plus extra for drizzling
- 150ml milk
- 2 tsp horseradish cream
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes