Salads with shrimps are quite exquisite andextraordinary dishes. Shrimp salads are often found on restaurant menus, as well as in the kitchens of numerous cafes and snack bars. Previously, shrimp dishes were considered a true delicacy, but now, when seafood has become more accessible, they often appear on the table on holidays and on weekday menus. The huge selection of shrimp types, as well as methods of storing them, is impressive: they can be fresh, frozen, peeled or in the shell, there are even canned shrimp. They also differ significantly in size: from the smallest individuals to king shrimp, saturating your dishes with a unique taste. Shrimp "feels" great in salads with sauces and cold appetizers, soups and various hot dishes are prepared from them. The cuisines of different countries have long concealed unique recipes for preparing these mollusks: they are often boiled in brine, but shrimp can also be fried, steamed, canned and marinated. These seafoods go well with a variety of products: fresh vegetables, fruits, greens, mushrooms, eggs (chicken or quail), rice and other cereals, even meat and seaweed. Only your imagination will tell you how to transform a familiar shrimp recipe or create something completely new and unique based on the proposed options.
Simple shrimp salad with egg
Shrimp salad with egg is very easy to prepare:a minimum of ingredients and time, and you will be amazed by the result. A beautiful, appetizing salad will please you and your friends. A small surprise will be that you will not use ordinary chicken eggs, but take those laid by quails. Ingredients: For the salad:
- royal prawns (in the shell) - 300 grams
- lettuce salad - several large leaves
- eggs quail - 10 pieces
- one red sweet salad bulgarian pepper
For the sauce:
- 100 grams of olive oil
- 1 clove of garlic
- fresh parsley - half a beam
- salt
Method of preparation:The shrimp will be tastier if you make the following brine for cooking: boil water, add bay leaf, half a teaspoon of salt, black pepper (peas),. And only then throw the shrimp into boiling water. After boiling for 6-8 minutes, remove the seafood from the water - let it cool. Next, you need to clean the shrimp: separate the head from the tail, take out the insides, remove the shell. Divide each tail into 4 equal parts. Do not forget that this salad is with quail eggs, so they need to be boiled, peeled, cut each with a knife into 2 halves. Bell peppers need to be washed under water, remove the tail and seeds and chop into thin strips. You will have to sort out the lettuce leaves, wash them and lay them out beautifully on a plate. Take a mortar - you will need it to prepare the sauce. Put a clove of garlic in it and crush it with a masher, add finely chopped parsley, salt, crush everything to a mushy state. Mix, adding vegetable oil. The sauce turns out a beautiful rich green color. Proceed to assembling the salad: on a plate with laid out lettuce, arrange alternately pieces of shrimp and strips of sweet pepper. Add halves of quail eggs to the composition. Pour the salad with emerald sauce and leave in the cold for 15-20 minutes. Enjoy the taste of this dish.
"Sea feast" - salad with trout and shrimps
This shrimp salad is a recipe for true connoisseursconnoisseurs of rich taste. It includes many exquisite delicacies, in combination with each other creating a unique bouquet of taste, the basis of which is seafood - a real "sea feast"! Ingredients:
- shrimps frozen peeled - 250 grams
- trout slightly salted - 250 grams
- olives without pits - half a jar
- egg - 2 pieces
- mussels frozen (or canned) - 250 grams
- salad leaves - 1 beam
- juice of one lemon
- vegetable oil - half a cup
- salt, a mixture of peppers
Method of preparation:Defrost the shrimp in water or simply in the air, fry them in a small amount of vegetable oil. Do the same with the mussels. When the seafood cocktail is fried until golden brown in a frying pan, put it on a paper towel to let the excess fat come off. Finely chop the boiled eggs, cut the olives into rings. Arrange the lettuce leaves beautifully on a spacious dish, put the shrimp and mussels on top, sprinkle with lemon, and put the eggs and olives on top. Season the entire salad with any of the vegetable oils, mix lightly, sprinkle with salt. At the end, you can add seasonings or herbs.
Fruit and vegetable salad with shrimps
These crustaceans are a unique product thatcan be combined with seemingly the most incompatible components. In this case, we offer a fruit and vegetable mix with shrimp - a light and tasty salad that will go well with any side dish. Ingredients:
- 3 medium ripe tomatoes
- avocado - 1 piece
- 3 boiled eggs
- shrimps peeled - 0.5 kg
- ketchup - 2 tablespoons
- garlic - 1 slice
- salt
- mayonnaise - 2 tablespoons
Method of preparation:We recommend starting to make this salad with an avocado, as this fruit will be the so-called "ice-cream bowl" for it. Wash the avocado, wipe it, divide it into 2 halves, remove the pit from the middle. Using a spoon or knife, you will need to carefully remove the pulp of the fruit, then chop it with a knife. The avocado halves will serve as bowls for the finished salad, so do not rush to throw them away. Boil the shrimp meat, if it is already cooked, then simply defrost it, put it in a salad bowl. You will use the tomato in this salad without the skin, to easily remove it, you need to pour boiling water over the vegetable. Cut the tomatoes into cubes, then salt, add crushed garlic to them and set aside. If juice flows from them, you will need to drain it. Add chopped eggs to the salad (by the way, this dish can be prepared with quail eggs - take 10 of them). You will dress the salad with a mixture of ketchup and mayonnaise. You will get the so-called "pink" sauce if you mix these components in equal parts. Dress your salad, mix, and fold into the avocado halves. Decorate as desired.
Salad "Explosion" with red caviar and shrimps
A gorgeous salad with shrimp and caviar is alsoone motif on the "marine" theme. Not a dish, but a real feat of any cook. This hearty, nutritious, multi-component salad is able to surprise you and your guests. Ingredients:
- red caviar - 50 grams
- can of canned pineapple
- mushrooms champignons - 200 grams
- crab sticks - 1 pack
- olives - 50 grams
- fillets of squid (frozen) - 2 pieces
- shrimps peeled - 0.5 kg
- eggs - 4 pieces
- mayonnaise - several dining rooms
- feathers of spring onions
- garlic - 1 clove
- salt pepper
Method of preparation:So, let's start making this salad. Wash the champignons, dry them and cut them into rings, fry them in a hot frying pan, stirring constantly, then reduce the heat and simmer under the lid for 10-15 minutes, salted and peppered. Then put them aside. Cut the remaining ingredients: olives - into large rings, pineapples - into cubes, remove the crab sticks from the packaging and cut them too. Put everything in one large salad bowl. Defrost the squid fillet, pour boiling water over it, remove the films and skins, boil for 2-3 minutes, take it out of the water, when the meat has cooled, cut it into strips. Keep the shrimp in cool water, if they are already cooked, then just defrost them, if raw, boil for a few minutes, adding bay leaf, spices, salt to the water. Boil the eggs hard, peel and chop them like the other ingredients, and put them in a salad bowl. Mix all the prepared ingredients, add the fried mushrooms. Press a clove of garlic through a garlic press and add to the salad. Season with mayonnaise, sprinkle with chopped onion. At the very end, carefully spoon the red caviar on top of the salad. No need to stir. Everything is ready - this is how you will treat your dear guests. We recommend reading:
