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Shrimp salad with sun-dried tomatoes and arugula

0
1015
Kitchen European
Calorie content 77.3 kcal
Portions 2 port.
Cooking time 25 minutes
Proteins * 6 gr.
Fats * 4.8 gr.
Carbohydrates* 7.2 gr.
* per 100 gr. product
Shrimp salad with sun-dried tomatoes and arugula
Content

An original and quick-to-prepare salad can be made from shrimp and sun-dried tomatoes. The appetizer can be served for a light dinner or as a treat at the festive table.

Ingredients

Cooking process

step 1 out of 6
Defrost the shrimps in advance at room temperature, then boil until tender in salted water.
step 2 out of 6
Gently peel the shell of the seafood.
step 3 out of 6
On the back of each shrimp we make an incision and extract a thin black thread.
step 4 out of 6
Next, fry the shrimps in olive oil for 1-2 minutes on each side.
step 5 out of 6
Add lemon juice, soy sauce, dry wine and a little salt to the shrimp. Stir and cook over low heat for another 5 minutes.
step 6 out of 6
Put arugula on serving plates. On it - shrimps and sun-dried tomatoes. The salad is ready to serve!

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