John Myers
Ratatouille Salad with Pesto Cream and Fried Prawns
The perfect ratatouille salad with pesto cream and fried prawns recipe with a picture and simple step-by-step instructions.
- 5 Pc. Shrimp peeled deveined
- 3 tsp Olive oil
- 300 g Red peppers
- 100 g Shallots
- 2 Pc. Clove of garlic
- 150 g Zucchini
- 150 g Eggplant fresh
- 100 g Skinned tomatoes
- 3 tsp Olive oil
- 1 Knife point Salt
- 1 Knife point Pepper
- 1 Pc. Rosemary sprig
- Basil leaves
- 4 tbsp Creme fraiche Cheese
- 2 tbsp Pesto
- 1 tsp Lime juice
- 2 tsp Olive oil
- 1 tsp White balsamic vinegar
- 1 tsp Honey
- To make the salad, cut the vegetables into small cubes. Sauté shallots in olive oil, add the aubergines, zucchini, garlic and paprika, season with salt and pepper and let simmer. The vegetables should still have bite. Then let it cool down. Fold in the diced tomatoes and the basil strips. Heat the olive oil in the pan, fry the prawns briefly on both sides. Add the rosemary sprig and season with salt and pepper from the mill.
- Mix the creme fraiche and pesto. Make a dressing of lime juice, olive oil, white balsamic vinegar and honey and mix with the salad. Arrange the salad in a ring on the plate, spread the pesto cream on top and place the shrimp on top. Garnish with basil leaves.
Facebook Comments