Ingredients
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18 Shelled Shrimp (raw)
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3 Large Tomatoes
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1 Ripe Avocado
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3 Medium Sweet potato
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1 Bunch Coriander leaves
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3 Small Shallot
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6 Vegan cheese slices
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3 TBSP Tomato paste
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3 TBSP Almond Flour
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1 TBSP Curcuma
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1 TBSP Paprika
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1/2 tsp Espelette chilior regular chili powder
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1 tsp Olive oil
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1 TBSP CognacOptional
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Fleur de sel
Overview
For those who love the idea of a burger but would like to eat a more creative or healthy version this recipe will be a nice gift! A big tomato instead of the regular bun, shrimp instead of minced beef meat, vegan cheese instead of a dairy version and homemade sweet potato fries baked in the oven without oil. How much healthier could this be…? And how much more yummy actually? An additional bonus is that it is nicely filling and at the same time very easy to digest. The concept of a gluten free burger has been on my mind for a while, especially with a tomato ‘bun’ but the other features only came up recently and I personally find the result amazing, it really tastes wonderful and will for sure become one of my favorites as it is fully compliant with my paleo diet on top of it. Don’t hesitate to modify the recipe as suits you, you can add sauces, change seasoning for the shrimp burger, etc… it will always work nicely
Utensils
- 1 Medium non-stick skillet
- 1 Baking tray
- 1 Parchment paper
- 1 burger mould (optional)
- Food processor
Menu steps
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1
Done
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Prepare Sweet potato friesPre-heat oven to hot air (fan) 180C. Cut 3 sweet potatoes (do not peel to keep vitamins and crunchyness) into sticks. Display on baking tray covered with a parchment paper, make sure the sticks do not touch each other. Put the tray in the oven and bake for 30 minutes. After 15 minutes turn the sticks around. |
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2
Done
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Prepare tomato bunsCut 3 large tomatoes in half (do not peel or remove anything) and place face down on the baking tray next to the sweet potatoes. Bake for 20 minutes but check as the time will depend on the size of the tomatoes and they need to remain firm enough to play it's bun role |
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3
Done
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Prepare shrimp burgersIn a food processor put 18 raw shelled shrimps, 3 small shallots, 6 sprigs coriander, 3 TBSP almond flour, 3 TBSP tomato paste, 1 TBSP curcuma, 1 TBSP paprika, 1/2 chili powder, 1 TBSP cognac (optional). Add fleur de sel or regular salt and mix until it form a homogenous paste. Form 3 compact patties with the paste (either use your hands and press well or use a burger mould or any utensil you have at hand that would have the size and shape of a burger. In a medium non-stick skillet on medium heat add 1 tsp olive oil. Once warm add the 3 burgers and cook maximum 5 minutes on each side |
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4
Done
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Prepare avocadoWhile the burgers cook prepare some avocado slices and 6 slices of vegan cheese slices |
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5
Done
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ServePut on each plate 1 tomato half. Add 1 slice of vegan cheese, 1 shrimp burger, avocado slices, 1 slice of vegan cheese and finish with the second half of the tomato on top. Surround the burger with sweet potato fries, sprinkle the fries with fleur de sel to taste and serve immediately |
One Comment Hide Comments
bon tu m’as convaincue de ressayer les patates douces, BATATAS en espagnol! je dois dire que cet article de Yuka, la super app, m’a aussi rappelé que l’indice glycémique a tout à voir avec insuline et prise de poids! https://yuka.io/fondamentaux/les-glucides/
Gracias guapa!