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Ingredientes
- 1 pound fingerling potatoes, halved lengthwise
- 1/2 pound thin string beans, trimmed and halved crosswise
- 2 teaspoons Dijon mustard
- 2 1/2 tablespoons cider vinegar
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons chopped fresh dill, divided
- 3/4 pound medium shrimp, cooked, peeled, and deveined (about 17)
- 3 tablespoons pecan halves, toasted
Direcciones
- Place potatoes in a saucepan; cover with water to 3 inches above potatoes. Bring to a boil; simmer potatoes just until tender (about 8 minutes). Add string beans; simmer until beans are crisp and tender (about 3 minutes). Drain.
- While potatoes cook, combine Dijon mustard, vinegar, oil, salt, pepper, and 1 table dill; stir with a whisk. Set dressing aside.
- Place shrimp and potatoes-and-bean mixture on platter; drizzle with dressing. Garnish with pecans and remaining dill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 4 servings | |
| Calories 295 | |
| Calories from Fat 65 | 22% |
| Total Fat 7.49g | 9% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 310mg | 13% |
| Potassium 907mg | 26% |
| Total Carbs 33.12g | 9% |
| Dietary Fiber 7.6g | 25% |
| Sugars 1.3g | 1% |
| Protein 23.79g | 38% |
