Have you ever tried shrimp salad with cheese and tomatoes? This is not only an excellent dietary product, but also a very tasty and beautiful dish.
Seafood preparation
In trading networks there are seafood that is completely ready to eat, but since we are not looking for easy ways, we will take unpeeled ones. By the way, they are tastier. As for shrimp, we have two ways - to clean the raw ones and toss them in boiling water, or first cook, and then cool and clean. For salad, we recommend boiling in a shell - so their taste is better preserved. At the shrimp along the trunk along the back there is a black vein. It must be removed, otherwise it will ruin the whole dish with its bitterness. Just cut the shell with scissors, grabbing the meat. A bit of agility, and on the third shrimp you will already be a professional. Which shrimp to choose - tiger or king? Royal ones are smaller, fuss with them more, but their meat for salad is better - they are softer and more tender. And today we have salads on the agenda. So, we stocked up shrimps, initially prepared them, with squids it’s still easier - we remove the chord and intestines from the carcasses, if possible, we pull together the surface film.
Now is the time to choose a salad recipe. The most popular is
shrimp salad with cheese and tomatoes. This is a classic option, based on it you can create new ones. The recipes below have already passed the tests and received the highest score from connoisseurs and professionals.
Salad for lovers of cheese and tomato combination
We will need green salad, shrimp, tomatoes, Tofu cheese and avocado. We recommend soaking leaf lettuce to remove excess bitterness in salt water for 10 minutes. Do peel tomatoes? Italian cooks do not do this, but if you did not find the cherry and your tomatoes have a harsh skin, then it can be removed. Make a cross-shaped incision on the peel and dip the tomato in boiling water for a few seconds. The skin separates very easily. Dressing - a classic sauce mayonnaise or vinegar mustard mixture in vegetable oil with garlic, salt and black pepper. Beautifully spread the leaf lettuce on the dish. Grind the shrimps, tomatoes, cheese and avocado as you like, mix with the sauce, put it on a lettuce leaf and sprinkle with grated Parmesan.
For connoisseurs with a refined taste
Do you like funchose? With it, on the basis of the classic, you can make a new original salad. Shrimp, pineapple, cheese and glass rice noodles go well together. Pineapples are suitable both fresh and canned. Funchozu, to soften, place for 10 minutes in salty boiling water, then drain the water. For greater exoticism, you can add avocado, Brazil nut, capers and bell pepper. It is better to bake bell peppers first, but the peel, contrary to popular belief, should not be removed. In baked pepper, it is not at all noticeable. Pepper is baked in foil at a maximum temperature in the oven for no more than five to seven minutes. Dressing such a salad with regular mayonnaise is real barbarism. It is better to make a sauce of cedar or mustard oil with balsamic vinegar. Do not forget about salt and pepper.
If you miss the green and dream about summer
A wonderful salad in cheerful summer colors, thanks to fresh cucumbers and egg yolks, will return you to a good mood and raise your vitality. What goes into this salad? Shrimp, cucumber, egg, cheese, tomato, arugula, dill, parsley and celery, plus classic mayonnaise or sour cream. Some take quail eggs, but this, according to many housewives, is unnecessary. Ordinary chicken will be just right. Green onions are for everybody. One tip - before mixing with all the ingredients, do not be lazy and crush it in a mortar with a small amount of salt.
Sea, sea ... For seafood fans
Salad with shrimp, squid, cheese, scallops and mussels should appeal to fans of Mediterranean cuisine. For his sake, it’s worth learning to cook fake oyster sauce. To do this, mix 30 grams of softened butter with flour, put on a small fire and pour a glass of warm low-fat cream with constant stirring, make sure that no lumps form. Add 1 teaspoon without top of ground nutmeg, salt and pepper. Grind the salty or pickled anchovies properly, having previously removed the head, ridge and fins. We will need 1 spoon of such minced meat, that is, about three fish. Add it to the pan, mix everything, bring to a boil and remove from heat. This salad can be served warm. When chilled, our sauce will enrich with a refined shade a traditional shrimp salad with cheese and tomatoes.
To make your salad absolutely homemade and compare favorably with ready-made store and restaurant ones, don’t be too lazy, cook seafood in a special brine. Boil water with salt, bay leaf, peppercorns, dill, basil, marjoram and oregano. Let it boil over a small fire for several minutes - then the herbs will completely give up their aroma. Take a little water - only to cover seafood. Throw them into boiling brine. When all this begins to boil again, turn it off, let it stand for a couple of minutes and remove it. Another trick is lemon juice. Before eating, squeeze lemon juice on the seafood and let it soak for a while. If you are preparing marine invertebrates for the first time, first start shrimp salad with cheese and tomatoes - you will not regret it!