4 Serves
114 Mins
Prepare the Marie-Rose sauce by mixing mayonnaise, ketchup, and a dash of Worcestershire sauce in a bowl until smooth.
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FrenchVitamin E
7 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
91 µg / 400 µgCalcium
165 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
97 mg / 420 mgPhosphorus
518 mg / 1,250 mgPotassium
564 mg / 4,700 mgSodium
1376 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
99 µg / 55 µgFiber
1 g / 28 gSugar
4 g / 50 gSaturated Fat
9 g / 20 gCholesterol
313 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
Clean and peel the shrimp, then sauté them in a frying pan with a small amount of olive oil until pink and cooked through.
Slice the baguette and carefully remove the soft inner crumb to create a hollow shell.
Combine the cooked shrimp with the Marie-Rose sauce and season with salt and pepper to taste.
Stuff the hollowed baguette with the shrimp mixture and toast in the oven until the bread is golden and crisp.
30
g20
g36
g
French
French