Salad with arugula and shrimp - general principles of cooking
Everyone knows what shrimps are, but a wonderful arugula plant began to appear on our tables relatively recently. Arugula - a salad that has a pleasant spicy taste and fresh aroma. The composition of this plant of the cruciferous family includes vitamins of groups A, B, E, C and K, as well as trace elements such as zinc, manganese, phosphorus, iron and selenium. The product contains very few calories (only 25 per 100 g), contributes to the process of digestion and has a tonic effect on the body.
There are many delicious and healthy dishes, among the ingredients that have arugula. One of these is a salad with arugula and shrimp. These two surprisingly tasty and healthy products perfectly complement each other not only in taste, but also in chemical composition. The dish is easily absorbed by the body, has a positive effect on the immune system and reduces blood sugar levels.
Salad with arugula and shrimps can be cooked for breakfast, served as a side dish for lunch, or you can replace dinner with this light dish. From the name it becomes clear that the basic ingredients of the salad are shrimps and arugula plant. In addition, you can add various raw vegetables (for example, pepper, cherry tomatoes, cucumbers), cheese, eggs, fresh greens, as well as other seafood (squid or crab meat).
Depending on the taste and culinary preferences, the dressing used for a salad with arugula and shrimps differs. Vegetable oil (olive, sesame, corn, etc.) is best suited for this purpose, some add lemon juice, mustard or olive sauce. Such options as low-fat mayonnaise, creamy, cheesy or sour cream sauces are not excluded. An interesting solution would be to prepare such an emulsion for refilling: balsamic vinegar, olive oil, salt and a mixture of peppers.
Salad with arugula and shrimps - preparing food and dishes
Salad with arugula and shrimps can be served on a wide, shallow dish or in a beautiful salad bowl. To prepare the dish, you will also need a pan or frying pan for cooking or roasting shrimps, a cutting board, a separate sauce bowl and a knife for cutting food.
All raw vegetables and herbs should be thoroughly washed and cut in accordance with the recipe of the salad with arugula and shrimp. Special attention should be paid to shrimp. They can boil or pre-fry. If boiled-frozen product is used, shrimps are poured with boiling water and left to “reach” for 2-3 minutes.
In case raw seafood is taken for salad with arugula and shrimps, it is necessary to prepare them strictly according to a certain algorithm. Boil the shrimp should be strictly 3 minutes after re-boiling (add peas, salt and dill seeds to the pan). If shrimps are cooked in a pan, then they need to be fried on each side for 2 minutes.
In order to save time and effort, it is better to immediately buy the purified product. If this is not available, the shrimp will have to be further cleaned after boiling.
Salad recipes with arugula and shrimp:
Recipe 1: Salad with Arugula and Shrimps
This incredibly tasty and light salad is especially loved by the female half of the population. The low-calorie ingredients that make up the dishes do not harm the body at all and increase vitality. Salad perfectly cope with the role of a light dinner.
- 1 kg of peeled shrimp;
- Cherry Tomatoes - 10 pcs .;
- Bundle of arugula;
- Parmesan cheese - 200 g;
- 3 cloves of garlic;
- Olive oil - 2 tbsp. l .;
- Black pepper, sea salt - to taste.
An important point in the process of cooking this salad is properly fried shrimp. To do this, heat the pan with olive oil and put on it the halves of garlic cloves, add black pepper. Fry the garlic until golden and ruddy state, remove from the pan. Then peeled small shrimps are taken and fried right in this garlic oil. You need to cook them literally 3-4 minutes (fry for 2 minutes on each side), then - salt. Next, you need to put the shrimp in a salad bowl with arugula. Add cherry tomatoes and grated Parmesan cheese in half. Sprinkle ready-made salad with arugula and shrimps with hot, cooled pan oil, sprinkle with lemon juice.
Recipe 2: Salad with arugula and shrimps with tangerines
Unusually delicious salad that will conquer any gourmet. Ideal for a festive table.
- Sweet tangerines - 6 pieces;
- Peeled shrimps - 200 g;
- 1 large apple of sweet and sour varieties;
- Celery - 100 g;
- Arugula - bunch;
- Half a lemon;
- Parsley greens;
- Fat-free mayonnaise - 4 tbsp. l .;
- Salt, vinegar.
Boil the shrimps in salted water with vinegar for 3 minutes after boiling. Tangerines wash, clean. Separately prepare the sauce for dressing: mix mayonnaise and juice of two tangerines. The rest of the tangerines divided into segments, from the slices to remove the film. Wash the apple, peel it, remove the core and cut it into slices. Celery finely chopped. Wash and chop parsley and arugula. Put slices of tangerines and apples, boiled shrimps, greens, celery and mix all the ingredients into a deep salad bowl. Before serving, season the salad with arugula and shrimps with the prepared sauce and decorate with thin slices of lemon.
Recipe 3: Salad with Arugula and Shrimps “Original”
The dish is very easy to prepare, but it absolutely does not affect its taste. This healthy and nutritious salad can be used as a holiday snack or cooked on regular weekdays.
- A pound of peeled shrimp;
- 2 squid carcasses;
- Arugula - a small bunch;
- Clove of garlic;
- Olive mayonnaise;
- 2 chicken eggs.
Separately boil shrimp and squid. To do this, each product must be boiled in salted water for no more than three minutes. After - let the seafood cool, cut the squid into strips, if the shrimps are large, also cut them into 2-3 pieces. Boil eggs hard-boiled, cool and chop. Finely chop the garlic, mix with mayonnaise. Wash arugula, chop. Mix all ingredients in a deep bowl or salad bowl. Ready salad with arugula and shrimps to fill with garlic sauce.
Recipe 4: Salad with Arugula and Shrimps and Pine Nuts
Spicy, slightly sweet taste of salad will give incredible taste and good mood. All the "highlight" of the dish is properly cooked dressing.
- A pound of peeled shrimp;
- Bundle of arugula;
- Pine nuts - 80 g;
- 8 pcs. cherry tomato;
- Garlic and olive oil (4 tbsp.);
- Honey and grainy mustard - half a teaspoon;
- Balsamic vinegar - 1/2 tbsp. L .;
- Salt, black pepper.
Peel the garlic, divide it into cloves. Take a few cloves and cut in half. Fry the garlic in a frying pan heated with olive oil for a few minutes. In the same oil, fry the shrimp until cooked (2-3 minutes). Prepare the sauce for dressing: mix thoroughly 2 tbsp. l olive oil, balsamic vinegar, honey, mustard, salt and pepper. Cut cherry tomatoes in half, grate cheese on a coarse grater. Arugula tear hands in any form. Mix all the ingredients in a deep salad bowl. Fill the finished dish with sauce and sprinkle with roasted pine nuts.
Recipe 5: Salad with Arugula and Shrimps with Avocado
An excellent solution in a situation where there is not much time left before the arrival of guests, but to surprise them with something you need. The salad is easy to make and tasteful.
- Peeled shrimps - 300 g;
- 12 pcs. cherry tomato;
- 1 lemon;
- Avocados - 2 pcs .;
- Arugula - 200 g;
- 1 tbsp. l balsamic vinegar, salt, black pepper;
- Olive oil - 3 tbsp. l
Shrimp boil in salted water for a minute after re-boiling. Wash arugula, tear hands. Wash tomatoes, cut into halves. Peel avocados, cut them in half, remove the bone and cut into thin slices. Prepare dressing: beat butter, salt, vinegar and black pepper. In a salad bowl, mix all the ingredients and season with cooked sauce. Ready salad with arugula and shrimps can be decorated with olives or sesame seeds.
Salad with arugula and shrimps - secrets and useful tips from the best chefs
The success of cooking salad with arugula and shrimp depends on the processing of shrimp. In no case can not cook or fry them for too long - otherwise they will become hard and get a rubber taste. It should also be borne in mind that, buying unpeeled shrimp, about 1/3 of their mass will be spent on waste (shell, etc.).
Salad with arugula and shrimp is not advisable to store for a long time, it is better to eat it immediately. Over time, the dish loses its taste.