Look at any salad that hasthere is arugula with shrimps - its recipe is rich in healthy products that give a great mood every day. The main components in such a dish are: a spicy herb - arugula, and shellfish already familiar to everyone - shrimps. Arugula is a herb with an interesting aroma, a fairly new spice on our tables. But it is well known in the world, especially in European countries. In Greece and Italy, it is added to numerous salads, pastas and risottos, it is put in pizza. Arugula leaves have proven themselves excellent in a variety of sauces, such as pesto. The herb has a spicy taste, notes of mustard and nuts are caught in it, in some varieties a distinct pepper aroma is felt. Today, arugula can be easily purchased in a supermarket. It comes in the following varieties: rococo, sicily, corsica, rocket, poker. It can also be grown on a balcony or just on a window. Shrimp are popular guests in our dishes these days. This is not surprising, because they have a wonderful taste, look very appetizing, perfectly complement any salad, appetizer and even soup. Shrimp are already universal in cooking: from a small canape to a large hot dish - they will find their place everywhere. Shrimp are very healthy, they contain antioxidants, and in considerable quantities, many useful substances and minerals. People who regularly add shrimp dishes to their diet have a stronger immune system and, as a result, get sick less often. Shrimp and arugula are often found together in recipes - they go well with each other and complement each other harmoniously.
Salad «Italian Spring»
We suggest preparing a daily salad with arugula and tiger shrimps. Fresh, light, aromatic salad will mentally transport you to sunny Italy. Ingredients: For the salad:
- shrimp tiger - 0.5 kg
- 12 pieces of cherry tomatoes
- 50 grams of Parmesan
- handful of pine nuts
- arugula - 1 bunch (medium)
For the sauce:
- 20 grams of olive oil
- garlic - 1 slice
- 3 tablespoons balsamic vinegar
- lemon (for juice) - 0,5 pieces
Method of preparation:Fresh chilled shrimps are suitable for this salad recipe, because they will need to be fried. So, heat the frying pan, add a spoonful of oil, lower the seafood into it, fry for 5-7 minutes on each side - the shrimps should be browned. Then put them on a napkin to absorb excess oil. Wash the cherry tomatoes under water, dry them and cut them in half. Parmesan can be grated or cut into thin slices using a vegetable peeler. Put arugula in a salad bowl, its leaves can be cut into several pieces, shrimps and tomatoes, put slices of Parmesan on top, lightly fluff everything with a fork. Before serving, the dish should be sprinkled with a specially prepared sauce. To do this, mix lemon juice, crushed garlic, vinegar and oil in a deep bowl, add salt and pepper. Work well with a whisk, turning everything into a homogeneous mixture. Dress the salad with this sauce, mix lightly. Sprinkle with pine nuts on top. The dish is ready.
"Day off" salad with shrimps and arugula
The recipe for the "Weekend" salad is easy to prepare: it can be made both at home and in the fresh air - you just need to stock up on the necessary products in advance. Ingredients:
- half a kilo of shrimp
- champignons - 200 grams
- 1 bunch of arugula
- eggs of quails - 10 pieces
- tomatoes - 2 pieces
- 200 grams of hard cheese
- 50 grams of olive oil
Method of preparation:Clean the mushrooms, slice them thinly and fry them with olive oil. Place them on paper to remove excess fat. Defrost the shrimp, boil them in a salty brine, remove their shells and put them in a salad bowl. Boil the quail eggs, remove the shells and divide each into 2 halves. Cut the tomatoes into large wedges. It is better to grate the hard cheese on a coarse grater or cut it into slices with a vegetable peeler. Now start assembling the salad: cover the bottom of a large dish with arugula, put the shrimp and eggs on top, sprinkle everything with cheese, place cherry tomatoes on the sides, and do not forget to put the fried mushrooms on top. Fluff everything carefully with a fork. Sprinkle with olive oil and serve.
Pasta salad with shrimps and arugula
This amazing salad recipe will help you quickly and satisfyingly feed your guests, its implementation will take little time, and the result will be excellent. Ingredients: For the salad:
- tomatoes - 3 pieces
- sun-dried tomatoes - 5 pieces
- frozen shrimps - 0.5 kg
- pasta (spaghetti) - 300 grams
- 1 small bundle of arugula
For the sauce:
- lemon juice - 1 teaspoon
- wine dry (white) - 120 grams
- olive oil - 20 grams
- clove of garlic
- 1 tablespoon of melted butter
- a pinch of pepper, salt
Method of preparation:Boil the pasta in water, adding salt and a spoon of olive oil. There should be twice as much water as pasta. Cook for 7-8 minutes, until al dente, that is, slightly undercooked. Drain in a colander. Heat the olive oil in a frying pan, add butter, crush a clove of garlic with a knife and simmer in oil, when the vegetable becomes transparent, throw it away - it has already given up all its flavor. Continue frying the shrimp in this oil, stirring on both sides, bring them to a golden brown. Add the sun-dried tomatoes here, pre-cut them into pieces. Put the boiled pasta in this frying pan, stir. Let it simmer for a while under the lid. In the meantime, take fresh tomatoes and grind them with a blender until smooth. Add the sauce to the pasta and simmer a little more, adding wine and lemon juice. In a few minutes the salad will be ready - invite guests to the table while the dish is still warm.
Salad "Freshness" with shrimps and orange
This recipe is perfect for those who like light and rich salads for breakfast. A bowl of shrimp-orange dish with greens and herbs is a great start to the day. Ingredients:
- arugula - 1 beam
- tiger prawns - 8 pieces
- orange - 1 piece
- 20 grams of olive oil
- orange juice - 1 glass
- spice
Method of preparation:Defrost the tiger prawns, remove the shells, gut them and heads. Marinate the tails in a mixture of orange juice and spices and leave for 15 minutes. When the shellfish are marinated, fry them with olive oil on both sides until they are nicely browned. For the dressing, mix the remaining orange juice and olive oil, add salt and spices. Place arugula leaves on the bottom of the bowl, you can tear them a little with your hands, then the prawns and orange slices, peeled from the films. Pour the dressing over them. Your breakfast is ready.
Shrimp salad with arugula sauce
The whole secret of this salad is in the rather piquant combination of its ingredients, and of course, in the original sauce, the recipe of which we would like to offer you. Ingredients: For the salad:
- avocado - 2 pieces
- 0.5 kg of shrimp
- celery root - 200 grams
- peanuts - 100 grams
For filling:
- 1 medium bundle of arugula
- thick sour cream - half a cup
- 20 grams of olive oil
- half a lemon
Method of preparation:First, we recommend making the sauce. It will need time to steep, so get started without delay. Finely chop the arugula, crush it with a knife to release juice. Place in a bowl, pour in olive oil, and mash again. Then pour in the juice of half a lemon, sprinkle with spices and salt, and finally add sour cream and stir. Refrigerate while you make the salad. Boil the shrimp in a brine of water, salt, and bay leaf. Remove and drain excess water. Peel. If the shrimp are large, you can cut each in half. Rinse the celery roots with water, peel, cut into slices, and boil in water for no more than 15 minutes. Chop the cooled vegetable with a knife and add to the shrimp. Divide each avocado in half, remove the pit, peel and cut the fruit pulp into beautiful strips. By this time, the dressing will be well soaked, you can assemble all the ingredients into one dish. Mix the avocado, shrimp, peanuts and celery, season with arugula sauce. Put the salad in a mound, garnish with a sprig of greenery - everything is ready, the dish can be served.
Salad with arugula, cottage cheese and beans
Arugula is considered to be a great match withall types of legumes, emphasizes and improves their taste. And it is especially good with beans, white or red. We offer you an interesting recipe in which beans, cottage cheese and arugula are all found in one place. By adding some seafood (shrimp) to the recipe, you will further diversify this salad and enrich its taste. Ingredients:
- rococo salad with rococo salad - 1 packet
- 1 can of canned beans
- 200 grams of shrimp
- cheese curd - 150 grams
- 30 grams of vegetable oil
- garlic - 2 slices
- juice of half a lemon
- salt, spices
- 1 onion
Method of preparation:We suggest starting the salad recipe with beans. Open a can of beans (you can choose the color to your taste), drain the liquid, then put the beans in a colander and rinse with water. Cut the onion into thin half rings and add to the beans. Boil the shrimp until done, strain and mix with the vegetables. Crush the arugula in your hands, you can cut each shoot in several places so that it releases juice. Put the beans with onions, shrimp, and chopped garlic on the lettuce leaves. Sprinkle the dish with lemon juice, season with oil, and salt. Spoon the cream cheese around the edges of the plate. After a few minutes, you can try the arugula salad with shrimp.
Fish salad with shrimps and wasabi sauce
Your guests will definitely ask you for the recipe for this rich fish salad with shrimp and grapefruit. Its highlight is the spicy wasabi sauce. Ingredients: For the salad:
- salmon slightly salted - 250 grams
- 1 large grapefruit
- tomato - 2 pieces
- 12 tiger shrimps
- dill fresh - half a pencil
- arugula - 100 grams
For the sauce:
- apple vinegar - 40 grams
- olive oil - 40 grams
- yogurt without additives (unsweetened) - 100 grams
- spices, pepper, salt - a pinch
- wasabi - pinch
Method of preparation:Wash and sort fresh arugula shoots, dry on paper and arrange on plates. Tomato should be cut into thin slices or strips, not large. Salmon or trout will fit perfectly into the recipe of this salad, salted salmon meat will go well with other products. Remove the red fish from the package, cut into strips and add to the salad. If the large shrimp you have chosen are already boiled, just defrost them, if you bought them chilled, then boil for a few minutes, take them out, clean and add to the other salad ingredients. You can leave the shrimp whole, or for convenience, cut each into several pieces. Peel the grapefruit, peel each slice from the film so that the citrus does not taste bitter, separate into several pieces with your hands and arrange evenly on plates. Sprinkle with chopped fresh dill. Then proceed to the sauce. To prepare it, mix yogurt with olive oil, add apple cider vinegar, salt, spices and a pinch of wasabi. If you like it spicier, you can increase the amount of wasabi powder. For uniform mixing, it is better to use a whisk or blender. When the sauce is ready, season the salad with it right before serving. Considering all the taste qualities of the main ingredients of the shrimp and arugula salad recipes, you get a composition of rich, intense taste. Such dishes pleasantly surprise and delight, add variety to family culinary dishes, give the body a powerful vitamin boost - so do not hesitate to cook them. We recommend reading:
