Celery carpaccio with shrimp

Ingredients for 2 servings:

• ¼ celeriac
• arugula
• 1 carrot(s)
• 10 g pine nuts
• 10 g sunflower seeds
• 10 shrimp(s) (black tiger shrimp)
• 1 tbsp lemon juice
• 1 tbsp agave syrup
• 1 tbsp vinegar of your choice
• 1 tbsp mustard, sweet
• 3 tbsp natural yogurt
• chives
• salt and pepper
• Salad herbs
• fish seasoning
• 3 tbsp olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

simply

Clean the celery and carrot. It’s best to slice the celery into 3-4 mm slices using a slicer, and the carrot into 3 mm slices. Place the slices in a sealable container with 1-2 tablespoons of water in the microwave for 3-4 minutes until al dente. Drain the water. Make a marinade with lemon juice, agave syrup, vinegar, 2 tablespoons of oil, salt, pepper, and salad herbs and pour it over the celery and carrot slices. Toast the pine seeds and sunflower seeds in a pan and set aside. Make a dressing with yogurt, mustard, chives, 1 tablespoon of oil, and salad herbs and season to taste. Clean and rinse the arugula. In a very hot pan, sear the shrimp on both sides, season with fish seasoning, and cook over medium heat until al dente. First, arrange a layer of arugula on a large plate. Place the celery and carrot slices on top. Spread the marinade over the arugula. Sprinkle with the toasted seeds and place the shrimp on top. Finally, drizzle some of the dressing over the shrimp and carpaccio and serve.