Salad of sugar snap peas with fried shrimp

Ingredients for 4 servings:

• 200 g sugar snap peas
• some frisée lettuce, some leaves of it
• some Lollo Rosso, some leaves of it
• 1 tomato(s)
• 2 shallots
• 2 garlic cloves
• n. B. Walnuts, halved, approx. 2 – 3 tbsp
• 20 shrimp(s), ready to cook
• 3 tbsp walnut oil
• n. B. herbs, fresh (e.g. chives, chervil etc.)
• salt and pepper
• 1 shallot(s)
• 3 tbsp balsamic vinegar
• 5 tbsp chicken stock
• salt and pepper
• 50 ml walnut oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

a very light starter that can be enjoyed without regrets

Clean and wash the snow peas. Then blanch in plenty of boiling salted water for about 4-5 minutes until al dente. Rinse in cold water and drain well. For the vinaigrette, peel 1 shallot and finely dice. Then mix the balsamic vinegar with the chicken stock, salt and pepper and gradually whisk in 50 ml of walnut oil. Now add the diced shallots and snow peas and mix everything well. Clean and wash the lettuce and spin dry. Quarter the tomato, remove the seeds and cut into small cubes – if using cherry tomatoes, leave them whole. Peel the remaining shallots and garlic cloves and finely dice. Now roughly chop the 2-3 tablespoons of walnut halves. Wash the shrimp and pat dry. Heat 3 tablespoons of walnut oil in a pan and fry the shrimp for a maximum of 2 minutes. Add the shallots, garlic and walnuts just before the end and fry briefly. Mix in the diced tomatoes or whole cherry tomatoes. Season everything with salt and pepper. Arrange the lettuce leaves on plates, top with the snow peas and the vinaigrette, and serve with the shrimp mixture. Garnish the salad with fresh herbs.