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Grilled Shrimp Salad with Tomato & Fresh Coriander by Mathieu Morvan
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
- 24 peeled scampi size 16/20
- 1.2 kg beef heart tomatoes
- 2 shallots chicken leg
- 10 g chopped chives
- 20 g chopped fresh coriander
- 2 limes
- Aged balsamic vinegar
- Sherry Vinegar
- Olive oil
- Fleur de sel
- 40 g cashew nuts
Instructions
1. Dry the scampi well and fry them quickly in a pan with hot olive oil. Deglaze with a little sherry vinegar, remove and cut into pieces. Set aside.
2. Blanch the tomatoes in boiling water for 10 seconds and rinse in iced water. Cut into pieces, sprinkle with a little fine salt and leave to stand for 15 minutes. Drain.
3. Chop the chives. Grate the lime zest with a fine grater and set aside. Roast the cashew nuts in the oven at 180° C for 5 minutes and crush them roughly.
4. Make a vinaigrette with the juice of one lime, the vine- gar and the olive oil.
5. Mix the tomatoes, chives, fresh herbs, prawns and lime zest in a salad bowl and season with the vinaigrette. Arrange in small bowls.
Recipe : Mathieu Morvan
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