Salads

Light shrimp salad

Light shrimp salad



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Shrimp Salad Ingredients

  1. King prawn 500 grams
  2. Cucumber 1-2 pieces
  3. Tomato 2 pieces
  4. Onion red sweet 1 piece
  5. Sweet pepper salad 1-2 pieces
  6. Lettuce leaves 4-5 pieces
  7. Lemon 1 piece
  8. Olive oil 4 tablespoons
  9. Salt to taste
  10. Black pepper peas 5-6 pieces
  11. Laurel leaf 3-4 pieces
  12. Ground black pepper to taste
  13. Ground allspice to taste
  • Main Ingredients: Shrimp, Cucumber, Tomato
  • World Cuisine

Inventory:

Stove, Kettle, Colander, Deep pan, Skimmer, Paper kitchen towels, Knife, Cutting board, Deep bowl, Tablespoon, Salad bowl

Making a light shrimp salad:

Step 1: prepare the shrimp.

Turn the stove on to the middle level and place a full teapot of water on it along with a deep pan half full of water. Bring water in both tanks to a boil. Throw the frozen royal into a colander, pour boiling water over the kettle for 1 - 2 minutes don’t be zealous, this process is necessary only for the seafood to unfreeze and any kind of pollution to be removed from the shrimp. Then put the washed shrimp in a pot of boiling water, add salt, black pepper and peppercorns and bay leaf to taste. Water should be slightly salted. Cook shrimp for 3 to 4 minutes, then remove them from the pan with a slotted spoon and transfer to a deep plate. Allow to cool and clean them with clean hands from the shell and heads.

Step 2: prepare the vegetables.

Cucumber, lettuce, tomatoes, red onions and lettuce peeled from seeds and stalk, rinse under running water from dust, sand and various dirt. Dry the vegetables and salad with paper towels to remove excess fluid. Peel the cucumber with a knife from the peel. With a teaspoon, select seeds from it. Lay on a cutting board, and cut into a medium cube 1 on 1 centimeter. Cut lettuce in half, cut into thin strips thick up to 5 millimeters or middle cube 1 on 1 centimeter. Cut red sweet onion into small cubes 0.5 to 0.5 millimeters. Cut the tomatoes in half, and remove the seeds from them with a tablespoon. Then cut the remaining pulp into small pieces of arbitrary size. Chop the lettuce leaves in small strips or tear your hands directly into a deep bowl in small pieces.

Step 3: combine the ingredients and season the salad.

Place all prepared vegetables in a deep bowl, in any order. Then add the boiled shrimp to the total mass and mix the salad with a tablespoon. In a deep bowl, mix olive oil, black pepper, allspice, beat the mass with a whisk and add to the salad. Wash the lemon under running water, pat dry with a paper towel, cut 2 halves one of which lay on a cutting board and cut into half rings or rings with a knife. Squeeze the second half of the lemon with a clean hand directly into a bowl of salad. Mix all the salad ingredients with a tablespoon again, put in a salad bowl, garnish with a sprig of any greens and lemon.

Step 4: serve a light shrimp salad.

Light shrimp salad served at room temperature or chilled. It is placed in a salad bowl or portioned on a plate. Decorate salad with shrimp, lemon, sprigs of herbs, dill, parsley or cilantro. Without fail, along with the salad serves several slices of fresh bread or croutons, fried in butter. This salad is prepared very quickly - no more than 20-25 minutes, immediately before serving. The remaining salad can be stored in the refrigerator for no more than 1 day, after which fresh vegetables begin to lose their taste, which significantly affects the taste and aroma of seafood. This type of salad is an excellent find for a festive table and for a meal for every day. Fast and tasty! Enjoy your meal!

Recipe Tips:

- - You can put any greens you like in this type of salad, but remember that it has a very strong spicy aroma that can clog the smell of seafood.

- - In this type of salad, you can put any spices you like that are suitable for vegetable dishes or for seafood dishes.

- - In addition to all of the above vegetables, you can add corn, fresh peas, boiled eggs, avocados, apples to a light shrimp salad. These ingredients, added in moderation, greatly complement the taste of this salad.

- - Instead of olive oil, you can use vegetable oil or corn.

- - Instead of lemon, you can use lime or orange.