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Creole shrimp salad

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Ingredients for 4 servings:

  • 2 tbsp oil
  • 1 bunch of spring onions
  • 3 bell peppers, red, green, yellow
  • 1 cucumber(s)
  • 500 g tomatoes
  • 2 tbsp apple cider vinegar
  • 2 tbsp walnut oil
  • 250 g shrimp(s), frozen
  • salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 25 minutes

simple, light salad with vegetables and fried shrimp

Heat the oil, slice the spring onions into rings and the bell peppers into strips. Sauté both in the hot fat for about 5 minutes, stirring constantly. Meanwhile, peel the cucumber, halve it lengthwise, and slice it. Dice the tomatoes and add them. Mix the steamed vegetables with the apple cider vinegar to the cucumber and tomatoes. Then heat the oil in the pan again, this time to fry the shrimp until golden brown on both sides. Mix with the lettuce and season with salt and pepper. Let rest in the refrigerator for at least 1 hour.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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