2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Various salads with spring greens are very useful for those who follow their figure. Italian herbs - arugula, basil, oregano - add a unique flavor to the dish. And seafood is nutritious, tasty and looks beautiful in cold appetizers. Let's whip up, or rather, in ten minutes, we will build an original and fashionable salad with arugula and shrimp.
It doesn't take too much to make it. Take a few cherry tomatoes, a little cheese for sprinkling (ideally Parmesan, but you can choose any other hard variety instead), olive oil with balsamic vinegar for dressing, black pepper and s alt. Well, of course, you will need arugula with shrimp.
The latter can be either peeled, boiled, frozen, or fresh, unpeeled.
True, in the second case, you will have to tinker with small arthropods - boil them and clean them (you can fry them in oil and put them on a paper towel to drain excess fat).
Frozen seafood is enough just pour boiling water and decant the water.
My arugula, tear into separate leaves and put in a salad bowl. On top we lay the tomatoes, cut into halves (if large enough, then into quarters). On a green-red variety, spread pale pink shrimps and sprinkle with grated cheese. We prepare dressing in a separate bowl: for this, a couple of tablespoons of vinegar and olive oil are beaten with a fork with pepper and s alt until an emulsion is obtained. Sprinkle with it our salad "Arugula with Shrimp" just before serving, so that the grass does not lose its crispy freshness.
If desired, this dish can be supplemented with a small avocado, but then you also need lemon juice. An exotic fruit should be cut into thin strips and sprinkled with lemon to soften. Otherwise, this salad with arugula and shrimp is prepared similarly to the previous recipe. In order to please not only the stomach, but also the eyes, you can not mix the ingredients before serving. Cover the bottom of a serving dish with arugula, put cherry tomatoes on it, then avocado, and seafood on top. Cheese is not necessary - let there be a riot of colors. Drizzle with lemon, vinegar, oil and enjoy.
Salad with arugula and shrimp can be changed indefinitely. For example, you can add orange notes in the form of fresh paprika. Wash the pod of bell pepper, peel it from the seeds, cut it and find a place for it above the cherry tomatoes and under the seafood. Coarsely ground cashews will add a special charm to this dish. Sprinkle already prepared salad. If you prefer pine nuts, you can use them whole. This recipe also works if you don't have pure arugula, but a salad mix of Italian herbs (e.g. with radicchio, frisse, iceberg).
You can make a salad with arugula and shrimp more tasty and aromatic if you take the trouble to tinker with raw arthropods. Of course, it is much easier to buy a bag of boiled and peeled seafood, but let's remember this recipe as a festive option. Finely chop one or two cloves of garlic, fry in vegetable oil, when browned, add seafood, at the end of the heat treatment process, add soy sauce, let it soak. Shrimps boiled in water with s alt and dill will add a special charm to the salad. The bundle can not be cut, but put entirely. It is needed only for the smell, it is thrown away after cooking.
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