Salads

Shrimp and Tomato Salad


Shrimp and Tomato Salad Ingredients

  1. Shrimp peeled 450 grams
  2. Tomatoes 4 pieces
  3. Cilantro 50 grams
  4. Onion 2 pieces
  5. Lemon 1 piece
  6. Avocado 1 piece
  7. Cucumbers 4 pieces
  8. Butter 50 grams
  • Main Ingredients: Shrimp, Onion, Cucumber, Tomato
  • Serving 4 servings
  • World Cuisine

Inventory:

Frying pan, wooden spatula, tablespoon, cutting board, kitchen knife, deep plate, paper towels

Shrimp and tomato salad:

Step 1: Prepare the shrimp.

Put a few small pieces of butter in a frying pan over a hot fire, and pour the frozen or chilled shrimp without shell on top. Fry without covering and stirring with a wooden spatula until all the water has evaporated, and the shrimp is covered with a honey-golden blush. Put the fried shrimp on a paper towel so that it absorbs excess fat.

Step 2: Prepare the tomatoes.

To prepare this dish, it is best to take ripe tomatoes that have a bright red color. Rinse the tomatoes with water, make four cuts near the stalk with the tip of a knife and remove it. Cut the vegetables into small cubes.

Step 3: Prepare the cucumbers.

It is better to peel the cucumbers to avoid unpleasant bitterness in the salad. Chopped peeled cucumbers in small cubes just like tomatoes.

Step 4: Prepare the onion.


Peel the onion and rinse under cold water. To avoid unnecessary tears during cooking, moisten the knife with which you will cut the onion with ice water. Chop the vegetable into small pieces.

Step 5: Prepare the cilantro.

Rinse the greens with running water and shake above the sink to get rid of excess moisture. Cut off the thick stems, leaving only the leaves and finely crush the cilantro.

Step 6: Preparing the Avocado

To clean an avocado, cut it into two halves without touching the stone and turn to split. With the tip of a knife, cut the peel of the fetus along in the direction from top to bottom. Separate the peel from the pulp by prying it with a knife in the place of cut. Also make incisions around the bone and take it out. Avocados, unlike other ingredients, cut into large cubes.

Step 7: Prepare the lemon.

Rinse the lemon well and cut into two halves. Use a special citrus juice squeezer or squeeze the fruit in your hands to get lemon juice. Set the juice aside in a separate container, do not forget to remove the seeds from it.

Step 8: collect the salad.

Pour fried shrimp, tomatoes, cucumbers, cilantro, onion and avocado into a salad bowl. Pepper and salt to taste. Mix gently so as not to damage the avocado. Pour the salad with lemon juice and mix again. Lemon juice will not let the avocado darken. Put the salad to cool in the refrigerator 15 minutesso that it is saturated with the juices of vegetables and lemon.

Step 9: Serve the shrimp and tomato salad.

Serve shrimp and tomato salad chilled. This light salad can be served for breakfast, as well as on the festive table. Please them with a beautiful half by preparing this dish for March 8 or for a romantic dinner.
Enjoy your meal!

Recipe Tips:

- If your chosen onion is very tart, after crumbling it, scald it with boiling water, but do not soak it.

- Instead of cow butter, you can use vegetable oil for frying shrimp, but then seafood will not have a light creamy taste.

- Salad with shrimp and tomatoes can also be prepared without the use of avocados.

- To your taste, you can add other fresh vegetables and herbs to the recipe, for example, radish or parsley.