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shrimp salad with arugula and peppers.



Serves 4: 1 bunch arugula

1 red bell pepper 2 small tomatoes

2 tablespoons balsamic vinegar 2 tablespoons capers


salt freshly ground pepper 6 tablespoons olive oil

300 g prawns (ready to cook, peeled down to the tail)

first The rocket read, wash and spin dry, remove coarse stems. The rocket tear into bite-sized pieces.

second The peppers in half lengthwise, remove seeds and wash. The pepper halves cut crosswise into thin strips. Wash the tomatoes into eighths and, thereby removing the stems.

third For the vinaigrette, the vinegar in a small bowl with capers, salt and pepper, stir, suppress gradually 4 tablespoons olive oil. Rinse the shrimp and pat dry cold.

4th The rest of the olive oil in a frying pan and fry the shrimp in it all around. Remove from pan and let cool slightly.

5th The rocket with peppers, tomatoes and fried shrimp in a large bowl, gently mix. Transfer to plates and serve drizzled with the vinaigrette.

Bon appetit!



Source: "Seafood" Zabert Sandmann Publisher