Shrimp is an extremely tasty and nutritious product, a source of many irreplaceable microelements. At the same time, they are very easy to cook, and light salads with shrimp are always extremely tasty and healthy. Diets that include these seafood are extremely effective. I adore them and therefore offer you the original and light shrimp salads.
Cocktail salad ( shrimp salad , the recipe is simple and effective).
It is not only surprisingly simple, but also looks spectacular in tall wine glasses. You can use both frozen and canned shrimp, but remember that canned shrimps do not need processing, and frozen ones need to be thawed, washed and boiled in boiling water for 3-4 minutes. I usually use frozen ones - they are easier to find in our stores.
I leave the whole shrimp by the number of wine glasses (for decoration), the rest I cut finely. Also, finely chop the apples into cubes (sprinkling them with lemon juice so as not to darken), fresh cucumbers (cubes) and boiled carrots (and you can also fresh, but then on a fine grater).
I can’t stand the mayonnaise, therefore, as a fill, I mix natural yogurt and a little curry, just a drop, for the color.
I lay out the wine glasses in layers, flavors each layer with fill: carrots, apples, cucumbers, shrimps. I also grease the top with fill, lay the whole shrimp, a sprig of dill, parsley or basil, and hang a half-cut circle of lemon or small orange on the edge of the glass.
Shrimp in jelly (shrimp salad, the recipe is simple and unusual).
This salad is also the essence - in the serving. Your guests will be delighted! It is made easier nowhere, but the products are not the most standard ones - except shrimp, you need white wine, gelatin, salt, dill, pepper, zest and grapefruit pulp (pulp is an amateur, if you are not enthusiastic about grapefruit, pulp can not be used) .
The cooking process is simple, I assure you. I thaw thawed shrimp in boiling water for a couple of minutes, then cool and clean it from shells.
IMPORTANT: I do not throw out shells and heads - in the same boiling water, but already on low heat, I cook them, salting water for about an hour. In this broth by the end of cooking I add white wine (to taste, about 2 cups of wine for 2 cups of broth), dill, spices and grapefruit zest (about 2-3 tablespoons). At the end of cooking, I filter the broth twice through a strainer with a piece of gauze and dissolve the gelatin in it (which was previously soaked).
The broth gradually cools down, and in the meantime, I lay the peeled shrimps and grapefruit pulp in pieces in a low flat dish, salad bowl or portioned glasses. Pour all this splendor of taste with broth and put in the refrigerator - until it freezes (about 2-3 hours).
Serving such an exquisite salad is also a simple matter. I spread the leaves of spinach, lettuce or Peking cabbage, slices of grapefruit, cherry tomatoes and jelly shrimps on portioned plates, and decorate with greens. (If jelly was poured in one large salad bowl, I cut it in the same cubes so that each one has shrimp). Light shrimp salads exist in different versions, but this, in my opinion, is the most unusual.
Warm shrimp salad.
Intrigue - until the end! I found this salad in recipes of Japanese cuisine. The Japanese definitely know a lot about seafood, since they composed this dish. And for us, lovers of such a meal, light salads with shrimp are definitely on the shoulder and heart!
Ingredients:
- boiled carrot
- Bell pepper
- 50g rice noodles
- green onions
- large shrimp - 8 pcs.
- wasabi - 1.5 tsp
- flour, cilantro
For refueling:
- a piece of ginger - 2cm
- red chilli - 1/3
- soy sauce - 3 tablespoons
- lemon juice - 1 tablespoon
- lemon zest - 1 tablespoon
- honey - 1 tbsp
- olive oil - 2 tbsp.
First I prepare a gas station. I cut chili peppers into thin, transparent rings, rub ginger on a grater - mix. I add lemon juice, its zest, honey, oil and soy sauce to them. Mix again.
I cook rice noodles - according to the instructions, as written on the pack. Finely and finely cut green onions, and sweet peppers and carrots I cut into thin strips. I mix it all with noodles and pour in the dressing. I will sprinkle crushed cilantro on top - for beauty.
I clean the shrimp, leaving the tails. I make tempura - add wasabi and water to the flour, mix. I dip the shrimp in tempura and fry until golden in hot oil, and then spread on top of the salad.
Delicious? Not that word!