Delicate, slightly sweetish taste of shrimp goes well with brighter notes of citrus. Try making a delicious and light snack - a salad with shrimp and grapefruit wedges. This successful duet can be complemented with herbs and a variety of dressings.
Warm shrimp salad
A delicious fried shrimp appetizer salad can be a snack or a stand-alone dish for a light dinner.
You will need:
- 10 large shrimps;
- 0.5 pink grapefruit;
- olive oil for frying;
- a bunch of arugula;
- 1 teaspoon of rice vinegar;
- 1 tbsp. a spoonful of soy sauce;
- a few feathers of green onions;
- salt.
Defrost shrimps, rinse and dry arugula. Peel the grapefruit, disassemble into slices and free each from the film. Divide the wedges into 2-3 pieces.
Heat olive oil in a deep skillet and add shrimp. Fry them on all sides for about 2 minutes. Then add finely chopped green onions, pour in soy sauce. While stirring, fry everything until cooked through and the sauce has completely evaporated. Put the shrimp on a separate plate, pour the rice vinegar into the pan, add salt and olive oil. While stirring, heat the mixture for 1 minute.
Place the arugula leaves, which have been torn by hand, on a dish. Place the shrimp on top, drizzle with the oil and vinegar sauce and garnish with grapefruit slices. Serve with white bread toast and well-chilled rosé wine.
Shrimp salad with avocado and mousse sauce
This salad is served well chilled. It is high in calories so that the portions should not be too large.
You will need:
- 500 g of fresh frozen shrimp;
- 1 white grapefruit;
- 0.5 avocados;
- a few lettuce leaves.
For the mousse sauce:
- 1 egg;
- 3 tbsp. tablespoons of lemon juice;
- 30 g butter;
- 2 tablespoons of cream;
- salt;
- freshly ground black pepper.
Prepare the sauce. Place the egg in a bowl, add lemon juice, salt and pepper. Place the bowl in a pot of boiling water. Whisk the mixture until smooth and thick. Then remove the sauce from the heat and continue whisking, adding the butter piece by piece. Pour in the cream. Refrigerate the sauce for half an hour.
Blanch the peeled shrimps in boiling water for 5 minutes. Remove the skin from the ripe avocado, chop the pulp into cubes. Disassemble the grapefruit into slices, remove the films. Break the slices into pieces. Place the avocado, shrimp, and grapefruit in a bowl.
Cover the dish with pre-washed and dried lettuce leaves. Pour the sauce over the mixture of avocado, grapefruit and shrimp, stir, and then place it in a heap on top of the leaves. Serve the appetizer to the table. Garnish with pink peppercorns.
