When summer comes around, there's nothing like a fresh crab salad to complete the day really. It could also be a winter when you feel a little 'depressed and wants to do as it is summer again, I find that helps - along with changing my screen saver for a nice summer scene!
The fact is that the salad of shrimp are extremely versatile, and with so many available, it is difficult to know who to trust. Here I present to vote on a simple but clearshrimp salad recipe that my favorites from my time is spent hiking the entire Asia - so now put a bookmark in a folder that says "when summer comes again" and remember who gave you this delicious recipe!
A selection of shrimp:
Firstly, I want to debunk a common myth and give advice for the choice of shrimp. Despite what that common knowledge - is it really ok to use frozen shrimp! However, this does not mean you can only frozen shrimp,There are significant differences in terms of quality. Inevitably, the only sure way to test the frozen shrimp in order to prove once and your opinion, but in general - the word is needed, look IQF, individually or frozen shrimp resources were immediately frozen, if fresh. You can also find the taste of shrimp as a "tomboy" better than those that are managed, but try not to make an environmentally friendly choice on this basis because heavily on the subjects mentioned inboth sides as to which method is more eco-friendly ocean.
What non-frozen fresh shrimp, the shells should be shiny and bright. Avoid shrimp with black spots on it, and any shrimp that smell like ammonia or alcohol. You should smell the sea, of course.
Once you get the shrimp, get the recipe!
Thai shrimp salad:
This is a unique traditional Thai recipes, but not too much different that it does not takeThe dinner guests who are picky about their food (like me). You will need the following:
- Arugula
- Shrimp
- Mango
- Ginger
- Olive oil
- Red chili powder
- Balsamic Vinegar
- Yogurt Unsweetened
- Tarragon
- Season to taste with salt and pepper.
Preparation:
Peel the garlic and stir a little 'before and cook it with shrimp in a little oil. 1 clove for every dinner will suffice. CoolingAdd the chili powder and ginger.
Talk (extra virgin is best) the vinaigrette by mixing 3 tablespoons of olive oil with balsamic vinegar, tarragon, dry season and a bit 'of salt and pepper. Finally, add two tablespoons of sweetened yogurt.
Place salad leaves in the dish, sprinkle with the preparation and some grated mango shrimp crowned and ended with the vinaigrette. It should be served with a fresh dry white wine!
0 ความคิดเห็น:
แสดงความคิดเห็น