A variety of 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, build an original and fashionable salad with arugula and shrimp.
To prepare it does not need too much. 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 salt. Well, of course, you need arugula with shrimp.
The latter can be either peeled, boiled, frozen, or fresh, unpeeled.
True, in the second case, you have to tinker with small arthropods - boil them and clean them (you can fry them in oil and throw them on a paper towel to stack excess fat).
Frozen seafood is simple enough to pour boiling water and decant water.
My arugula, torn into separate leaves and put in a salad bowl. On top lay the tomatoes, cut into halves (if large enough - then into quarters). On the green-red variety, spread the pale pink shrimp and sprinkle with grated cheese. In a separate bowl we prepare dressing: for this a couple of tablespoons of vinegar and olive oil are beaten with a fork with pepper and salt until an emulsion is obtained. We spray it with our shrimp arugula salad just before serving, so that the grass does not lose its crisp freshness.
If desired, this dish can be supplemented with a small avocado, but then you also need lemon juice. Exotic fruit should be cut into thin strips and sprinkled with lemon to soften. For the rest, this salad with arugula and shrimp is prepared similarly to the previous recipe. In order to please not only the stomach, but also the gaze, you can not mix the ingredients before serving. Cover the bottom of the portioned dish with arugula, put cherry on it, then avocado, and seafood on top. Cheese is not necessary - let there be a riot of colors. Sprinkle 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. I wash the pod of bell pepper, clear it from seeds, cut it and find a place for it over cherry tomatoes and under seafood. Coarsely ground cashews, which should be sprinkled on a ready-made salad, will give a special charm to this dish. If you prefer
pine nuts, then they can be used in their entirety. This recipe is also suitable if you do not have a clean arugula, but a salad mixture of Italian herbs (for example, along with radicchio, frisse, iceberg).
You can make a salad with arugula and shrimp more delicious and fragrant, if you give yourself the trouble to tinker with raw arthropods. Of course, it’s much easier to buy a bag of boiled and peeled seafood, but remember this recipe as a holiday option. Finely chop one or two cloves of garlic, fry in vegetable oil, when browned, add seafood, add soy sauce at the end of the heat treatment, let it soak. Shrimp boiled in water with salt and dill will give a special charm. The bundle can not be cut, but put in its entirety. It is needed only for smell, it is thrown away after cooking.