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Shrimp salad

Shrimp salad



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So far I have only eaten shrimp in the city, but this time I said to try to prepare a recipe with shrimp at home, more precisely a salad.

  • 350 gr frozen shrimp (I did not find fresh ones, if you find them I recommend you to use the fresh ones),
  • 4 lettuce leaves,
  • 1 red,
  • a few slices of cucumber and kapia pepper,
  • 1 lemon,
  • salt,
  • dressing vinaigrette

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Shrimp salad:

I thawed the shrimp in a bowl of water, washed them and drained them well, then put them in a bowl and squeezed the lemon juice over them. I left them in the lemon juice in the fridge for 15 minutes.

I put a pot of water and a little salt on the fire, and when it started to boil I added the shrimp. I boiled them for 10 minutes, washed them and drained them again.

I cut the lettuce and placed it on the plate, I added diced tomatoes, cucumbers, peppers and on top of the shrimp sprinkled well with lemon juice, plus a pinch of salt.

I served salad with vinaigrette dressing.


How to prepare a low-calorie salad dressing

Many people feel that creamy salads are not compatible with a healthy diet. But this impression is wrong. The extra calories in certain dressings are based on the chemical additives included in the commercial variants.

But we can prepare low-calorie dressings, which will significantly improve the taste of salads served. The best part is that you can consume them without regrets.

The following recipes are easy to prepare, and the plants and spices on their list of ingredients do not contain any calories. On the contrary, it provides significant amounts of vitamins, antioxidants and many other nutrients beneficial to health.

Read on and remember!

1. Classic vinaigrette

Homemade vinaigrette is one of the best low-calorie dressings. This can significantly improve the taste of salads.

You can prepare your own vinaigrette using any type of vinegar you have on hand. You will get an incredible sauce, which can be combined with most salads - especially those that contain vegetables such as chives, tomatoes or hot peppers.

Ingredients

  • 1 tablespoon vinegar (you can add more if you want)
  • 3 tablespoons extra virgin olive oil
  • Salt (to taste)

Method of preparation

  • First, put all the ingredients in a deep bowl.
  • Then beat them well.
  • At the end, add the dressing obtained in the salad.

2. Mustard vinaigrette

Mustard gives a special note to all the dishes in which it is incorporated. This food goes great with vinaigrettes because it can be easily combined with traditional ingredients such as vinegar, olive oil and lemon.

How can you serve the next mustard vinaigrette? Include it in any vegetable mixture that contains lettuce, tomatoes and onions.

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon white vinegar
  • Salt and pepper (to taste)
  • 1 point of mustard knife

Method of preparation

  • Put all the ingredients in a deep bowl.
  • Beat them well.
  • Include the vinaigrette in the salad you want to serve.

3. Dressing with yogurt

If you fancy a low-calorie salad dressing that is tasty and creamy, you'll love the following recipe. Some of the most popular dressings contain yogurt. Besides being delicious, they provide many vitamins, minerals and antioxidants.

Ingredients

  • 1/2 cup plain yogurt
  • The juice of 1/2 lemon
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon chopped parsley
  • Salt and pepper (to taste)

Method of preparation

  • Put all the ingredients in a deep bowl.
  • Beat them until you get a homogeneous composition.
  • Taste and, if necessary, add more salt.
  • As soon as the dressing is ready, pour it over the salad or vegetables.

4. Dressing with garlic

Garlic gives a special flavor to salads with many vegetables. You can also include this dressing with garlic in sandwiches or in pan-fried dishes. To prepare it, follow the steps below.

Ingredients

  • 3 cloves of garlic
  • 2 tablespoons olive oil
  • 1 tablespoon of vinegar
  • Salt (to taste)

Method of preparation

  • First, grind the garlic.
  • Then put it in a food processor together with olive oil, vinegar and salt.
  • Once you have a fine sauce, you can add it to your salad.

5. Dressing with avocado and cucumber

Avocado is an ideal ingredient for any type of salad. Why not include it in a low-calorie salad dressing?

To enhance the taste of the dressing, add a little cucumber, sorrel and lemon.

Ingredients

  • 1/2 peeled cucumber
  • 1/2 avocado strivit
  • 2 tablespoons olive oil
  • 3 tablespoons plain yogurt
  • 1 tablespoon dry cloth
  • Grated lemon peel (to taste)
  • Salt and pepper (to taste)

Method of preparation

  • Process the cucumber and half of the avocado in a food processor.
  • Add the olive oil, plain yogurt and the napkin. Processes well.
  • As soon as you get a thick and fine sauce, add the grated lemon peel, pepper and salt.
  • Finally, pour the prepared dressing over the salad.

Try the 5 low-calorie dressings presented in this article to always serve a salad with a unique taste! As you can see, they are easy to prepare and the necessary ingredients are cheap and affordable. At the same time, these dressings do not fatten and do not contain preservatives or chemical additives.


Summer salad recipes

Supermarkets and stalls are full of fresh greens and vegetables, so it would be a shame not to take advantage of them. In addition, in the warm season it is good to eat light dishes such as salads, fruits or lean dairy. We have prepared unique combinations in salad recipes that you have to try.

Salad with pears, nuts and gorgonzola

An ideal salad to enjoy at dinner with a glass of white wine. The finesse of gorgonzola cheese combines perfectly with sweet pears and tasty walnuts.

Ingredient:

  • 1 iceberg lettuce
  • 60 g walnut kernels
  • 100 g gorgonzola cheese
  • 1 pear
  • salt
  • pepper
  • olive oil
  • 1 teaspoon apple cider vinegar

Method of preparation:

One of the simplest salad recipes, which is ready in less than 10 minutes. First, wash the salad and then dry it well with kitchen towels. Cut it into small pieces and add it to a bowl. Chop the walnut kernel into small pieces and put it over.

Salad with pears and gorgonzola

Add diced chopped pear and crushed cheese. Just add a pinch of salt, pepper, a little olive oil and a teaspoon of apple cider vinegar. Mix everything well, then serve in deep plates, along with a glass of dry white wine.

Cold pasta salad with tuna

For the moments when you are hungry and want a fuller salad, choose this pasta recipe with tuna. It is very simple and very healthy.

Ingredients for cold pasta salad with tuna:

  • 200 g paste
  • 1 can of tuna pieces in its own juice
  • 50 g baby spinach
  • 1 carrot
  • 2 tablespoons corn kernels
  • 1 tablespoon canned red beans
  • 1/2 lemon
  • green olives
  • salt
  • pepper

Method of preparation:

For starters, boil the pasta according to the instructions on the package. You will need short pasta, such as penne or farfalle. After they have boiled, put them in a bowl over which you put the spinach, canned tuna, corn, beans, olives, sliced ​​carrot with the peeler, lemon juice, salt and pepper. Mix well and serve with greens on top.

Shrimp and avocado salad

One of the best salad recipes for those who want to eat healthy or keep a diet. Avocado is an excellent source of protein, as are shrimp, which have a very low caloric density.

Ingredients for shrimp and avocado salad:

  • 1 medium avocado
  • 10 shrimp
  • 6 asparagus threads
  • 1 onion
  • 10 cherry tomatoes
  • 1 romaine salad
  • olive oil
  • 10 grams of butter
  • salt
  • pepper
  • parsley

Method of preparation:

For starters, unwrap the avocado and cut it into cubes then place it in a bowl. Sprinkle immediately with lemon juice to prevent oxidation. Then heat a little olive oil in which you put the butter. Add the shrimp and season with salt and pepper and let them cook until pink.

Take them out of the pan and place them over the avocado. Add the asparagus to the pan and cook. Add the broken romaine salad into small pieces and the cooked asparagus, then the onion cut into scales and the tomatoes in half. Season with salt and pepper, add a little olive oil and lemon juice, then sprinkle with freshly chopped parsley.

Salad with smoked salmon and feta cheese

A combination you probably wouldn't have thought of, but that goes great in salads. The only condition is not to add salt, because you will use smoked salmon, which is very salty, and feta cheese also has salt.

For this recipe you need:

  • 100 g feta cheese
  • 100 g smoked salmon
  • 1 large cucumber
  • 1 red bell pepper
  • 1 red onion
  • 1 bunch green onions
  • 1 salad created or a salad mix
  • 1 teaspoon sunflower seeds
  • For dressing:
  • 1 teaspoon of honey
  • 1 teaspoon mustard
  • 1 teaspoon of vinegar
  • 1 teaspoon olive oil
  • pepper

Method of preparation:

You can start dressing and leave it to cool. Simply combine all the ingredients and mix with a whisk until you get an emulsion. Leave the dressing to cool until you have finished the salad.

Break into small pieces the salad created, add the pieces of cheese and salmon, seeds, onion cut into scales, green onion cut into slices, cucumber slices and bell pepper strips. Put the dressing and mix well. Let everything sit together for at least 5 minutes before serving.

Crispy chicken salad

An extremely delicious salad with a yogurt dressing that goes perfectly with the crispy chicken. This is the kind of salad you would like to eat every day, so be sure to make more chicken so you can have it for future salads.

Ingredient:

  • For the crispy chicken:
  • 1 boneless chicken skin and skin
  • 100 g golden breadcrumbs
  • 2 eggs
  • 5 tablespoons flour
  • frying oil
  • For salad:
  • 1 lettuce
  • 1 lemon
  • 1 cucumber
  • 2 medium tomatoes
  • 1 green bell pepper
  • 1 medium red onion
  • 3 red radishes
  • For dressing:
  • 50 g Greek yogurt
  • lemon juice
  • 1 clove of garlic
  • 1 teaspoon olive oil
  • salt
  • pepper

Method of preparation:

You will start with the chicken, which you will have to thread and beat so that the thin schnitzels come out. Prepare the eggs, flour and breadcrumbs and season them. Heat a frying pan with oil and put the chicken in flour, egg and golden breadcrumbs, then fry 2-3 schnitzels.

Take them out on absorbent napkins. In a large bowl, break the salad into small pieces, cut all the vegetables into cubes and add them to the bowl. Then cut a schnitzel into small pieces and add it. Prepare the dressing by mixing the yogurt with the grated garlic, salt, pepper, lemon juice and olive oil. Put the dressing over the salad, dry well and serve.


The lettuce leaves, after the stalks are removed, are washed well, drained and placed nicely in a deep salad bowl, or a deep plate, spreading on the edges like the petals of a flower.

Shrimp, seasoned with salt, pepper and paprika, fry in a little olive oil with butter and 1-2 cloves of garlic, pressed.

Put the shrimp in the pan for 2-3 minutes, no more, then take them out and place them from place to place, over the lettuce leaves and inside them.

For the dressing, prepare a yogurt sauce with cucumber and dill, similar to the famous tzatziki sauce, but without garlic. Garlic will taste like shrimp when pan-fried. Peel a squash, grate it and squeeze the juice. Add over the yogurt mixed with mayonnaise and finely chopped dill. Add 1 teaspoon of honey and horseradish paste, grated peel of one lemon, juice of two lemons, salt and pepper to taste.

The yogurt sauce with cucumbers and dill will be put inside the lettuce leaves, mixing it with the shrimp already put there. It is a light and fresh summer salad, just right for one of the main meals of the day all year round, however.


Shrimp salad

I am often asked what I eat, if I eat anything or just pay attention to what I eat.

No, I don't eat anything. I respect food combinations that help me digestively. Kind, not potatoes & # 8211 meat, tomatoes & # 8211 cheese, white rice meat, not 3-4 different proteins in the plate. Let's say I have a cheat meal at least once a week when I feel like it, which happens rarely, I still drink a glass of wine from time to time, to which I noticed that I am allergic or not the right wine .

I like shrimp, simple, cooked in butter and because I cooked shrimp no later than last night, and the questions flow about how I prepared them, let me give you the recipe. Simple and that's it. I think we can all be arrogant from time to time and indulge.

Ingredients
  • 400 g fresh or frozen shrimp
  • 70 g butter
  • a tablespoon of olive oil
  • 3 cloves of garlic
  • the juice of half a lemon
  • 50-70 ml of dry white wine
  • salt pepper
  • a teaspoon of hot paprika
  • 1 bunch of fresh parsley
Method of preparation

Preparation time 15 minutes. I don't know if you've noticed, but I try very hard to fit into recipes in a maximum time of 15-30 minutes when cooking, because time is precious. For everyone, not just me.

If you think they are few, go with a rocket or spinach salad, and throw in what you want or what you have in the fridge.

I never add lemon to my salad, because it's just a matter of taste.


Method of preparation

Put the shrimp in the marinade an hour before putting them on the grill: finely chop the garlic and mix it with the ginger, salt, pepper, vinegar and soy sauce. Meanwhile, prepare the salad: chop the ingredients (avocado and thin sticks) and place in a bowl or on a serving plate. The shrimp were spread on a few skewer sticks to make it easier to eat and put on the grill. Leave for a few minutes on one side and a few on the other, depending on their size. Remove from the grill, remove from the skewer sticks and add to the salad. For the dressing, mix the lemon & acircie juice, salt, pepper and oil and pour with a spoon over the salad.

It is served with a well-chilled wine, such as Zghihara de Huşi which goes very well with fish and seafood.

You can find more tasty recipes on the LauraFrunza.com blog

Grilled shrimp skewers with cabbage and avocado salad

Unshelled shrimp are marinated in anchovy sauce and orange juice for at least 1 hour at


4 good salads for any holiday meal! With these recipes you will never fail.

Salad is one of the most important appetizers for the holiday meal. Their role is to arouse the curiosity of guests and to add color and flavor to the festive meal. We present below the top 4 most delicious and easy to prepare salads. Even if the salad is prepared from the most accessible ingredients, you get an elegant, good-looking and appetizing appetizer. Served in layers, in individual portions or simply on a plate, it will not leave anyone indifferent.

Recipe No.1 & # 8211 Layered chicken salad with mushrooms and nuts

INGREDIENTS

METHOD OF PREPARATION

1. Peel and chop the onion. Chop the walnuts.

2. Boil the mushrooms in a saucepan with water and a pinch of salt for 15 minutes. Drain them.

3. Fry the onion and mushrooms in a pan with hot oil. Let them cool.

4. Boil the chicken breast in a saucepan with water and a pinch of salt. Allow it to cool and cut it into small cubes.

5. Boil the eggs in a saucepan with water and salt. Let them cool and clean them. Put them through the large grater.

6. Peel and squeeze the garlic. Put the cheese through the large grater. Mix the cheese with the garlic and a little mayonnaise.

7. Place the salad in layers as follows: chicken breast, mayonnaise, boiled eggs, mayonnaise, fried mushrooms with onion, a little mayonnaise, cheese mixture with garlic and mayonnaise, chopped walnuts.

Recipe No.2 & # 8211 Crab salad

INGREDIENTS

METHOD OF PREPARATION

1. Cut the crabs sticks into small cubes.

2. Wash the cucumbers and cut them into cubes.

3. Boil the eggs in a saucepan with water and salt. Let them cool and clean them. Grate them.

4. Grate the cheese.

5. In a bowl, mix the crabs with the cucumbers and corn.

6. Add the eggs and grated cheese.

7. Add the crushed garlic and season with mayonnaise. Add the chopped greens and mix.

Recipe No.3 & # 8211 Korean style crab and carrot salad

INGREDIENTS

-200 g of Korean-style carrots

-1 bunch of green onions

METHOD OF PREPARATION

1. Chop the carrot a little in Korean style. Cut the crabs into thin straws or small cubes.

2. Put the cheese through the large grater. If desired, you can cut it thinly.

3. Boil the eggs in a saucepan with water and salt. Let them cool and clean them. Cut them into thin straws or small cubes.

4. Wash and chop the greens. Peel a squash, grate it and squeeze the garlic.

5. In a bowl, mix all the salad ingredients. Add the mayonnaise. Match with salt and ground black pepper to taste.

Recipe No.4 & # 8211 Chicken salad with mushrooms, in the shape of a ring

INGREDIENTS

-400 g of mushroom mushrooms

METHOD OF PREPARATION

1. Boil the chicken breast in a saucepan with water and salt. Allow it to cool and cut it into cubes.

2. Peel and chop the onion. Fry it in a frying pan with hot lei, until it browns a little.

3. Peel and chop the mushrooms. Fry them in a pan with hot oil until they are ready.

4. Boil the eggs in a saucepan with water and salt. Let them cool and clean them. Put them through the large grater. Put the cheese through the large grater.

5. In a bowl, mix all the salad ingredients. Add the walnuts and mayonnaise. Stir.

6. Prepare a plate of the right size and place a larger glass (glass or jar) in the middle.

7. Place the salad around the glass and press it a little. Carefully remove the glass. Garnish the salad with greens and olives.


Caesar salad with grilled shrimp from Liuba Florica

The name of this salad is attributed to the one who invented it, to the chef Caesar Cardini of Italian-Mexican origin. The chef's daughter, Rosa, said that the appearance of this famous salad belongs to the weekend of 1924, namely the day when Independence Day was celebrated in the USA (July 4). The unexpected influx of customers in his father's restaurant made him improvise a dish using only Roman salad, eggs and spices at hand, preparing the salad right next to the customers' table.

This story confirms once again that the most original recipes are born very spontaneously and unexpectedly, in fact, like all other things in life.

I know a few variations of Caesar salad - with chicken fillets, salmon or shrimp, all of which are just as tasty. Today, however, I preferred the one with grilled shrimp. Let me show you how I did it.

  • 1 bag of romaine salad or any other salad mix
  • 6 cherry tomatoes
  • 8 fresh tiger prawns
  • ½ French baguette
  • salt, freshly ground black pepper (to taste)
  • olive oil
  • parmesan (for decoration)
  • 50 g Greek yogurt
  • 50 g parmesan race
  • 1-2 tablespoons milk
  • ½ tablespoon olive oil
  • 1 teaspoon anchovy paste
  • 1 teaspoon worcestershire sauce
  • ½ garlic clove
  • ½ teaspoon of Dijon mustard
  • salt, freshly ground black pepper (to taste)
  • 1-2 tablespoons lemon juice, freshly squeezed

1. First, wash the lettuce leaves and dry them well. We wash the cherry tomatoes. We clean the shrimp, leaving only the end of the tail.

2. Prepare the croutons. We cut the French baguette into cubes. Sprinkle with a pinch of salt and sprinkle with olive oil. Mix everything well and place the bread cubes on a baking tray. Place the tray on the preheated roller at 200º for about 6-8 minutes or until the croutons are nicely browned.

3. We prepare the dressing. We grind the anchovy fillet until we get a composition that looks like a paste. We crush the garlic. Then, in a bowl, mix all the ingredients with a whisk. * If we prefer a more liquid sauce, add milk.

4. Prepare the shrimp on the grill pan. In a bowl, mix the shrimp with a little olive oil, salt and freshly ground black pepper to taste. Heat the grill pan over high heat, then put the shrimp and cook for 2.5 minutes on each side.

5. Assemble the salad. Place the lettuce leaves on a plate, then the cherry tomatoes cut in half. We continue with the shrimp and croutons. Sprinkle the salad with dressing and decorate with strips of parmesan.


Quinoa: nutritional properties

Before you learn how to make quinoa salads, it's worth taking a quick look at its nutritional properties. Although many people do not know, 2013 has been designated the "International Year of Pseudo-Cereal Quinoa" by the United Nations, recognizing its potential to contribute to food security worldwide.

These edible seeds have been cultivated since ancient times in South America. Quinoa is not a cereal, but rather a pseudo-cereal. In other words, it is prepared as whole grains, but does not fall into this category. In each 185 g of cooked quinoa we have:

  • Fat: 4 grams
  • Protein: 8 grams
  • Fiber: 5 grams
  • Manganese: 58% of the recommended daily allowance (RDA)
  • Magnesium: 30% of RDA
  • Phosphorus: 28% of RDA
  • Folate: 19% of RDA
  • Copper: 18% of RDA
  • Iron: 15% of RDA
  • Zinc: 13% of RDA
  • Potassium: 9% of RDA
  • More than 10% of the recommended daily dose of vitamin B1, B2 and B6
  • Small amounts of calcium, B3 (niacin) and vitamin E.

It is important to note that, unlike many other whole grains or conventional grains, quinoa does not contain gluten. Because of this fact, is an excellent alternative for people with celiac disease or gluten intolerance.

In fact, some studies have shown that using this food instead of the typical gluten-free ingredients, such as potatoes or rice and corn flour, can greatly increase the nutritional value and antioxidants in the diet.


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