Arugula has a unique taste: fresh and spicy, with a slight bitterness, slightly reminiscent of a mixture of mustard and horseradish, but much softer and thinner. Adding it to salads allows you to spice them up. This green is especially well combined with products that have a relatively neutral taste, noble, with a barely noticeable sweetish flavor. These ingredients include seafood. Salads with shrimps and arugula are popular with those who prefer refined dishes and those who like spicy snacks. Arugula and shrimp contain various vitamins and minerals that successfully complement each other, which is why the snack is not only tasty, but also healthy. Its calorie content is low, so that it can be included in the diet of people seeking to part with extra pounds.
Cooking Features
The undoubted advantage of a salad of arugula and shrimp is the simplicity and speed of its preparation. It can be made for dinner or to meet guests, when there is no time to prepare complex dishes. Knowledge of several subtleties will provide an impeccable result.
- Shrimps need to be able to choose and cook so that they are tender. Experts say that it is better to buy crustacean mollusks unpeeled: in this form they retain their freshness better. If the recipe indicates the number of peeled and boiled shrimps, in the carapace you need to take them 2, 5 times more. The cooking time of these seafood products depends on their size and on whether they were subjected to heat treatment before freezing. Small boiled-frozen shrimps are boiled for 2-3 minutes, fried in a frying pan for 1, 5 minutes on each side. If they are not subjected to heat treatment, then they should be boiled for 5 minutes, fry on each side for 2 minutes. Large shrimps cook 2-3 times longer.
- Salads with arugula and shrimps are good fresh. It is advisable to refuel them shortly before serving. Otherwise, the vegetables that make up the dish will make juice, arugula will become lethargic, and the snack will become unaesthetic and tasteless.
- Salads with arugula and shrimp mayonnaise is not accepted. It’s a good idea to make a sauce based on olive oil, lemon juice or balsamic vinegar. If you want to emphasize the piquancy of arugula, add mustard or pepper sauce to the dressing. If you want to emphasize the unique shrimp flavor, you can add orange juice to the dressing, and fruit with tender flesh (avocado, cantaloupe) can be added to the salad itself.
The options for snacks that can be made from arugula and shrimp are varied. Technology cooking can depend on the specific recipe. Having carefully studied the accompanying instructions, you will avoid errors.
Salad with shrimps, arugula, tomatoes and pepper
Composition:
- peeled king prawns - 0, 4 kg;
- arugula - 50 g;
- lemon - 0, 5 pcs .;
- lettuce leaves - 50 g;
- hot peppers - 50 g;
- tomatoes - 0.5 kg;
- garlic - 1 clove;
- rosemary - 1 sprig;
- balsamic vinegar - 5 ml;
- olive oil - 80 ml;
- salt, black pepper powder - to taste.
Method of preparation:
- Garlic clove cut into plates.
- Heat 40 ml of olive oil in a frying pan, add garlic and rosemary to it. Fry them for 3-4 minutes, then remove from the pan.
- In an aromatic oil, fry the shrimps, giving each side 3-4 minutes. Ready-made shrimps lose their transparency, on this basis it is possible to determine whether it is time to remove them from the pan or should be subjected to a slightly longer heat treatment.
- Wash the arugula, let it dry, tear it with your hands, put it in a bowl. Place the fried prawns in the same place.
- Wash tomatoes, dry with a napkin. Cut seals in the stalk area. Use a sharp knife to slice the tomato flesh into cubes about 1 cm in size or in small slices. If instead of ordinary tomatoes you use cherry tomatoes, it is enough to cut them in half. Tomatoes put to arugula and shrimp.
- Cut pepper lengthwise, remove seeds and membranes. Cut into thin slices. If you are afraid that the hot pepper will make the appetizer too hot, replace this ingredient with a paprika pod. Add crushed pepper to the rest of the ingredients.
- Salad leaves tear and place on a dish.
- Squeeze juice out of lemon. Mix it with balsamic vinegar and the remaining oil.
- Mix the ingredients in the bowl with the dressing, put it on the dish.
This variant of salad with arugula and shrimp is cooked most often. The above recipe is considered a classic.
Salad with shrimps, arugula, orange and mozzarella
Composition:
- arugula - 70 g;
- orange - 150 g;
- shrimp (peeled) - 0, 2 kg;
- mozzarella - 0, 2 kg;
- soy sauce - 20 ml;
- balsamic vinegar - 10 ml;
- cashews - 50 g;
- icing sugar - 5 g;
- garlic - 1 clove;
- olive oil - 20 ml.
Method of preparation:
- Arugula tear, put in a bowl.
- Boil the shrimp, put it to arugula.
- Cut the cheese into small pieces, add to the main products.
- Place nuts, icing sugar, garlic, soy sauce and balsamic vinegar in the bowl of the blender. Turn into a homogeneous mush, mix with butter.
- Peel an orange, disassemble from a slice, remove the film from them. Put orange slices to cheese, shrimps and greens.
- Mix with prepared sauce.
Oranges in the composition of this snack can be replaced by melon, then its taste will be completely different, but no less pleasant and balanced.
Salad with shrimps, arugula, olives and cheese
Composition:
- shrimps in brine - 0, 25 kg;
- fresh cucumber - 0, 2 kg;
- cherry tomatoes - 0, 2 kg;
- pitted olives - 100 g;
- blue mold cheese - 100 g;
- arugula - 50 g;
- fresh coriander - 50 g;
- olive oil - 60 ml;
- salt, pepper - to taste.
Method of preparation:
- Remove the shrimp from the pickle, put it in a bowl. Mix the pickle with olive oil, add salt and pepper to taste.
- Wash arugula and cilantro, shake off water. When the greens dry out, cut it into small pieces with a knife, put it on the shrimp.
- Cut the tomatoes in half, place in a bowl with the main ingredients.
- Wash cucumber, blot with a napkin, cut into cubes of medium size, send to the rest of the ingredients.
- Cut the cheese in the same pieces as the cucumber, put to other products.
- Open a jar of olives, drain the water. Put the whole dark olives in a bowl, where the rest of the snack ingredients are already located.
- Pour the prepared dressing into the bowl, mix the products.
- Put the salad in a vase or dish. Serve at the table.
Evening an inexperienced housewife will cook for 15-20 minutes according to the recipe given. The finished dish has a light savory taste, appetizing looks and like almost everyone. Salad will look good on the holiday table.
How to decorate a salad with shrimp and arugula
Tender shrimp meat and juicy green arugula well complement each other, not only in taste, but also in appearance. Salad of them turns out attractive, even if it is not specifically decorate. However, a beautifully decorated dish always looks much more appetizing and more refined. When serving salad of arugula and shrimp to the festive table it does not hurt to decorate.
- Often cherry tomatoes are a part of arugula and shrimp salad. Their halves can be spread out around the perimeter of the dish or “turned” into “ladybirds” and laid out on the surface of the snack randomly.
- Fried shrimp laid out on top of the salad will make it more delicious.
- When serving a portion of the salad, the shrimp can be fixed on the edge of the cocktail glasses or ice-cream bowls, spreading the salad in these containers.
- If balsamic vinegar is part of the dressing, it would be a good idea to put on the salad plate a simple pattern of balsamic sauce, which is obtained by boiling balsamic vinegar. This simple decor will give the salad a nobility and elegance.
Flowers from vegetables that make up the salad can also be used to decorate it.
Salads of shrimp and arugula are easy to prepare, it does not take much time, but the result will surely please you. Snacks from these products are tender and savory at the same time, light and nourishing at the same time, always modern and appetizing. You can cook them on weekdays for dinner or decorate the table with them on holidays.
