Shrimp Arugula Ingredients
- Large shrimp (freshly frozen) 300 g
- Olive oil 2 tbsp
- Soy sauce 1 tbsp
- Garlic 1 clove
- Arugula medium bunch
- Cherry Tomatoes (or any other) 5-6 pcs.
- Salt to taste
- Main ingredients: Shrimp, Tomato, Greens
- Serving 2 servings
Inventory:Cutting board, Knife, Garlic or small grater, Frying pan, Shovel, Salad bowl, Small plate, Spoon or wooden
Cooking arugula with shrimp:
Step 1: Prepare the garlic.
Despite the fact that we need very little garlic, it is better to grate it or crush it with the help of the garlic. So finely chopped with a knife will not work, and large pieces of garlic in this salad are not appropriate. Put the garlic on a plate.
Step 2: Prepare the shrimp.
Shrimps are sold fresh, fresh-frozen and boiled-frozen. If you are lucky to live by the sea, then you will not have problems with the choice. Fresh shrimp is always the best option.
When buying frozen shrimp, be careful. In the pursuit of profit, some manufacturers do not freeze them under a thin layer of ice. Thawing such a purchase at home, you will be unpleasantly surprised by the real size of the shrimp. Choosing between cooked and fresh-frozen you can be guided by your own preferences and financial capabilities. The main thing is that they are fresh and of good quality. However, fresh frozen shrimp has more beneficial substances.
How to defrost shrimp? Different sources suggest doing this at room temperature or scalding with boiling water, or cooking without defrosting. I do not like the result of any of them. Perhaps you can cook without defrosting. But only if you cook shrimp. If you need to fry them, then the ice crust in the pan will turn into water, which is not needed there. I leave the shrimp to thaw on the bottom shelf of the refrigerator, so that the process goes gradually, and the taste of the shrimp does not deteriorate. This method has one drawback - time.
If you need to cook a salad quickly, then scald the shrimp so that the ice crust completely disappears, and dried on a paper napkin.
Heat the pan, pour olive oil, put the shrimp and fry for a couple of minutes. Shrimp readiness is determined by color - they will turn white and pink. If you use boiled-frozen, then you do not need to determine their readiness.
Salt a little, add garlic, soy sauce. Stir and cook a few more minutes over low heat. Turn off the heat and let the shrimp cool in a pan.
Step 3: Prepare the tomatoes and arugula.
Why small cherry tomatoes cost several times more is still a mystery to me. They say they are sweeter, but there are tomato varieties that are not inferior to them in this. Small, beautiful, neat - I agree, but ordinary tomatoes are of this size. In general, if you want, cook with little cherry, you want - with ordinary tomatoes.
Tomatoes need to be washed, dried, so that there is no moisture and cut into halves or quarters, depending on size. Put chopped tomatoes on a plate.
Wash the arugula in running water. Then it needs to be dried and put in a salad bowl.
Add chopped tomatoes to the arugula, add a little salt and mix.
Step 4: Serve the shrimp arugula.
Put the arugula with tomatoes on a plate, put the prawns on it and pour the sauce that formed in the pan during frying.
Enjoy your meal!
- If you are preparing a salad for a romantic dinner of garlic, perhaps it is better to refuse. I think you yourself would have guessed about it. The taste of the salad is not very affected, but the occurrence of an awkward situation is ruled out.
- The amount of ingredients in the salad can be increased, for example, add hard grated cheese or pine nuts; soy sauce can be supplemented with balsamic vinegar, only very little.