SHRIMP AND MELON SALAD m @ riotto Difficulty: 1 Cost: 2 Preparation: 1 Doses: 4 A simple summer salad to make with a slight “Exotic” inspiration as it combines our fresh Tyrrhenian prawns with fruit and vegetables. From the fishmonger you prefer the “local” prawns over the Atlantic ones because they are much better even if our wallet will suffer a little. INGREDIANTS 12 fresh prawns preferably Italian 1 large fennel including the green terminal part fresh mint leaves 1/2 yellow melon salt pepper extra virgin olive oil INSTRUCTIONS Wash and shell the prawns, removing the heads and the black gut. Clean the fennel from the hardest outer leaves and cut it into very thin strips. Cut the yellow melon into slices about 1 cm high and after removing the seeds and peel, cut it into regular cubes. Sauté the prawns in a pan with very little oil for two minutes, adding salt and pepper. Cut eight prawns into cubes and mix them with the melon and sliced ​​fennel. Add the chopped mint and the “green” of the fennel also chopped. Using a pastry cutter, distribute the portion of salad on the plates with the whole shrimp on top. Add a drizzle of oil and serve.


SHRIMP AND MELON SALAD

 m @ riotto
  • Difficulty: 1
  • Cost: 2
  • Preparation: 1
  • Doses: 4

A simple summer salad to make with a slight “Exotic” inspiration as it combines our fresh Tyrrhenian prawns with fruit and vegetables. From the fishmonger you prefer the “local” prawns over the Atlantic ones because they are much better even if our wallet will suffer a little.

INGREDIANTS

  • 12 fresh prawns preferably Italian
  • 1 large fennel including the green terminal part
  • fresh mint leaves
  • 1/2 yellow melon
  • salt
  • pepper
  • extra virgin olive oil

INSTRUCTIONS

  1. Wash and shell the prawns, removing the heads and the black gut.
  2. Clean the fennel from the hardest outer leaves and cut it into very thin strips.
  3. Cut the yellow melon into slices about 1 cm high and after removing the seeds and peel, cut it into regular cubes.
  4. Sauté the prawns in a pan with very little oil for two minutes, adding salt and pepper.
  5. Cut eight prawns into cubes and mix them with the melon and sliced ​​fennel. Add the chopped mint and the “green” of the fennel also chopped.
  6. Using a pastry cutter, distribute the portion of salad on the plates with the whole shrimp on top.
  7. Add a drizzle of oil and serve.

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