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Warm Shrimp and Cheese Salad

c
@cocinero44
MediterraneanLunchDinnerMain CourseSaladGluten-FreeSeafoodNut-FreeNon-Vegetarian

Warm salads are perfect for autumn and winter as they allow us to prepare a dish that includes vegetables while also creating excellent combinations with other ingredients, transforming them into complete and flavorful meals. This time, we’ve prepared a delicious warm shrimp and cheese salad, which also includes lettuce, minced...

Warm Shrimp and Cheese Salad recipe
Prep Time
15min
Cook Time
10min
Total Time
25min

Ingredients

2 Servings
(1 serving = 1 plate of salad)
  • raw shrimp
    raw shrimp
    100g
  • mozzarella cheese
    mozzarella cheese
    50g
  • medium tomato
    medium tomato
    1
  • lettuce leaves
    lettuce leaves
    1bundle
  • balsamic vinegar
    balsamic vinegar
    2tbsp
  • garlic, minced
    garlic, minced
    1clove
  • salt
    salt
    1dash
  • pepper
    pepper
    1dash
  • olive oil
    olive oil
    3tbsp

How to make Warm Shrimp and Cheese Salad

Prepare the Ingredients

  1. Step 1

    Clean the shrimp by removing the head and shell. Using a small, sharp knife, make a shallow cut along the back and remove the dark vein.

  2. Step 2

    Cut the mozzarella into small cubes. Quarter the tomato, remove the seeds, and dice it into small cubes.

  3. Step 3

    Wash the lettuce leaves thoroughly and cut them into thin strips (julienne). Mince the garlic.

Cook the Shrimp

  1. Step 1

    Heat about three tablespoons of olive oil in a skillet. Add the minced garlic and sauté briefly.

  2. Step 2

    Add the shrimp and sauté for a couple of minutes over low heat. Remove from the skillet and season with salt and pepper.

Prepare the Vinaigrette

  1. Step 1

    In a small bowl, combine 2 tablespoons of olive oil with 1 tablespoon of balsamic vinegar. Mix well and set aside.

Assemble the Salad

  1. Step 1

    In a bowl, mix the mozzarella, tomato, and lettuce. Season with the remaining tablespoon of balsamic vinegar.

  2. Step 2

    On a serving platter, arrange the salad mixture as the base. Distribute the cooked shrimp on top, drizzling with the cooking juices from the skillet and the balsamic vinaigrette.

Nutrition (per serving)

Calories

195.8kcal (9.79%)

Protein

16.9g (33.7%)

Carbs

2.8g (1%)

Sugars

1.1g (2.3%)

Healthy Fat

10.7g

Unhealthy Fat

4.3g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. For a more affordable option, substitute shrimp with prawns.

  2. Ensure the shrimp are not overcooked to maintain their tender texture.

  3. Use fresh mozzarella for the best flavor and texture.

  4. For added crunch, consider topping the salad with toasted nuts or seeds.

FAQS

  1. Can I use prawns instead of shrimp?

    Yes, prawns can be used as a more affordable alternative to shrimp in this recipe.

  2. What type of lettuce works best for this salad?

    Crisp lettuce varieties like romaine or iceberg work well, but you can use any lettuce of your choice.

  3. Can I prepare this salad in advance?

    You can prepare the ingredients in advance, but it’s best to assemble and serve the salad fresh to maintain its warm and vibrant flavors.

  4. What can I use instead of balsamic vinegar?

    You can substitute balsamic vinegar with red wine vinegar or apple cider vinegar for a slightly different flavor.

  5. How do I ensure the shrimp are cooked perfectly?

    Cook the shrimp over low heat for just a couple of minutes until they turn pink and opaque. Avoid overcooking to keep them tender.

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c

@cocinero44

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