John Myers
Ingredients for 2 servings:
- 250 g shrimp(s), frozen or fresh
- 2 handfuls of lamb’s lettuce
- 250 g mushrooms, fresh
- Oil (garlic oil)
- Parsley, chopped
- Salt, preferably sea salt
- pepper
- olive oil
- Balsamic vinegar
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 21 minutes
light food, low-carb dinner
Wash the lamb’s lettuce and spin dry. Divide it between two deep plates and drizzle with a little olive oil and balsamic vinegar. Heat the garlic oil in a pan, add the thawed shrimp (or fresh ones) to the pan, and immediately season with salt. Meanwhile, quarter the mushrooms. After 2 minutes, turn the shrimp over and sauté for another 2 minutes. Then divide the hot shrimp between the two plates. Add the mushrooms to the same pan so they can absorb the flavor. Season with salt, pepper, and sprinkle with parsley. Sauté for just 2 minutes, stirring constantly, then arrange the mushrooms over the salad.
Facebook Comments