Easy salads with shrimps: simple, easy and tasty!
Shrimp are exceptionally tasty andA nutritious product, a source of many irreplaceable trace elements. At the same time they are very easy to prepare, and light salads with shrimps are always exceptionally tasty and useful. Diets that include these seafood are extremely effective. I adore them and therefore offer you original and light salads with shrimps.
Salad-cocktail (salad with shrimps, simple and effective recipe).
It is not only surprisingly simple, but alsolooks spectacular in tall wine glasses. You can use both frozen and canned shrimp, but remember that canned shrimps do not need processing, and frozen ones need to be thawed, washed and boiled in boiling water for 3-4 minutes. I usually use frozen ones - they are easier to find in our stores.
I leave whole shrimps by the number of wine glasses(for decoration), the rest is finely cut. I also chop the apples into small cubes (sprinkling them with lemon juice so it does not darken), fresh cucumbers (brusochkami) and cooked carrots (or you can and fresh, but then on a small grater).
Mayonnaise can not stand, so as a fill I mix natural yogurt and a little curry, quite a bit, for color.
I spread out the layers by layers, each layerI savor the filling: carrots, apples, cucumbers, shrimps. From above also I grease with filling, I put the whole shrimp, a branch of dill, parsley or basil, and on the edge of the glass I hang a half-cut circle of lemon or small orange.
Shrimp in jelly (salad with shrimps, simple and unusual recipe).
This salad is also the essence - in the filing. Your guests will just be delighted! It's easier to make, but the products are not needed the most standard - except for shrimp, you need white wine, gelatin, salt, dill, pepper, zest and flesh of the grapefruit (the pulp is for the lover, if you are not delighted with the grapefruit, the flesh can not be used) .
The process of preparation is not complicated, I assure you. Defrosted shrimp I dip into boiling water for a couple of minutes, then I cool and cleanse from the shells.
IMPORTANT: shells and heads do not throw - in this same boiling water, but already on low heat, I cook them, pouring water for about an hour. In this soup to the end of cooking I add white wine (to taste, for 2 cups of broth about 1 glass of wine), dill, spices and a grapefruit peel (about 2-3 table spoons). At the end of cooking, the broth is filtered twice through a strainer with a piece of gauze and I dissolve in it gelatin (which was previously soaked).
The soup gradually cools, and in the meantimeunfold in a low flat dish, salad bowl or small serving glasses of peeled shrimp and grapefruit pulp slices. Fill all this splendor of taste with broth and put in the fridge - until it freezes (about 2-3 hours approximately).
The supply of such an exquisite salad is also a mattersimple. For serving plates I spread the leaves of spinach, lettuce or Peking cabbage, grapefruit slices, cherry tomatoes - and shrimp in jelly, decorate with greens. (If the jelly was poured in one large salad bowl, cut it with the same cubes so that each one had a shrimp). Light salads with shrimps exist in different versions, but this, in my opinion, is the most unusual.
Warm salad with shrimps.
Intrigue - so to the end! I found this salad in recipes of Japanese cuisine. The Japanese know for sure about seafood, since they composed this dish. And to us, lovers of this dish, light salads with shrimps are uniquely on the shoulder and on the heart!
Ingredients:
- boiled carrots
- Bell pepper
- 50g of rice noodles
- green onion
- large shrimps - 8 pcs.
- Wasabi - 1.5 tsp.
- flour, coriander
For refueling:
- a piece of ginger - 2cm
- red chili pepper - 1/3
- soy sauce - 3 tbsp.
- lemon juice - 1 tbsp.
- lemon peel - 1 tbsp.
- honey - 1 tbsp.
- olive oil - 2 tbsp.
First I'm preparing a gas station. Thin, transparent rings I cut the pepper of Chile, rub on the grater of ginger - I mix. I add to them lemon juice, its zest, honey, butter and soy sauce. I'm mixing again.
I cook rice noodles - according to instructions, as on a packit is written. Fine-finely cut the green onions, and sweet peppers and carrots cut into thin strips. I mix all this with noodles and fill it with a dressing. I pour on top of the crushed cilantro - for beauty.
I clean the shrimp, leaving the tails. I make tempura - I add wasabi and water to the flour, I mix it. Shrimp dip in tempura and fry until golden in warm oil, and then spread on top of the salad.
Delicious? Not that word!
