Sunday, 5 October 2014

Sauteed shrimp, green apple and strawberry salad

From time to time, in between so much baking I have been through lately, you simply need to have a really simple, clean, fresh and light meal. I love the idea of putting a few ingredients together and having a full meal in one dish. I particularly enjoy warm saldads. I still remember my first warm salad, quite many years ago, at a time when I thought that a salad could only be made from some vegetables and really little more.

A long time since then, quite many salads and many other food experiences after that, I particularly like this salad. It has a bit of a Spanish way of preparing  the shrimps that is so simple but so tasty. The tangyness of the green apple and the straberries in really thin layers make a perfect light lunch, for when you want (or need) to feel virtuous.

You will enjoy it time after time, so you will really like to have it now!

Sauteed shrimp salad, green apple and strawberries

100 grams shrimp (fresh or frozen, whatever you want / can)
1 clove of garlic
1 dried chilli
1 Granny Smith apple (or any acid and green variety you like)
50g of strawberries
Pink Pepper
A few leaves of fresh parsley
Half lemon
Extra virgin olive oil


Cut the apple into slices and place in a bowl with water and the juice of half a lemon. This will prevent them form getting dark while adding some light lemon flavour that goes great with this salad. Cut the strawberries into slices and reserve. Put a little oil in a pan and sautée the garlic and chili pepper over medium heat, taking care of not burning it. Add the peeled shrimps and saute just until they lose their raw color. Discard the  garlic and chilli. Distribute the apple and strawberry slices in the serving dishes, arranging on top the sauteed shrimps, and season with a vinaigrette made with 3 parts of extra virgin olive oil to 1 part vinegar. Finish with a little parsley and crushed pink peppercorns on top.

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