You can make more than one delicious salad from shrimp and celery. This combination has long been recognized as a classic. In addition, they allow a wide variety of dressings: from the traditional, with lemon juice and olive oil, to sauce with cream and herbs. In the latter case, the salad will be more high-calorie, but for the sake of its taste, you can deviate from dietary rules.
It is necessary
-
- shrimp
- celery
- cucumber
- cherry tomato
- parsley
- basil
- lemon
- olive oil
- cream
- shallot
- spice.
Instructions
Step 1
Decide which shrimp you want to use for your salad. The difference is not only in size, but also in the region of habitation. Large shrimps - tiger or king, live in the warm southern seas. Smaller ones - the so-called "cold water", are common in the northern area. The former are prettier, being a table decoration. But the latter have an incomparably more pronounced taste.
Step 2
Boil the shrimp in water acidified with lemon juice. If you bought boiled-frozen products, it will take you no more than 3-4 minutes to heat treatment. But also fresh shrimp is not worth overcooking. Otherwise, they will become rubbery, as it were.
Step 3
Clean them, removing not only the carapace and legs, but also the characteristic "thread" that runs along the ridge. This is the intestine, processed food accumulates in it. If you decide to use large specimens for the salad, cut them over the abdomen, but do not cut through to the end. In this form, they will look even more impressive.
Step 4
Slice the stalked celery along the grain into thin slices. For a classic salad, use a dressing made from olive oil, lemon juice and parsley. Use sea salt without fail. It is she who allows all seafood to sound the most full-bodied. For 200 g of peeled shrimp you will need: 150 g of celery, 10 g of olive oil, 5 g of lemon juice, 5 g of parsley and 1 g of sea salt.
Step 5
Chop stalked celery, cucumber and shallots for an Italian shrimp salad. It will be served with cream boiled with basil. Although shrimp is believed to be unimportant with cucumber, in this traditional salad, thanks to the dressing, it sounds great. The proportions are as follows: 100 g large peeled shrimp, 50 g stalked celery, 40 g cucumber, 15 g shallots, 60 g cream, 10 g fresh basil and some sea salt.
