Salad with shrimps, nuts and beans under orange sauce
10 servings
30 minutes
This exquisite salad with shrimp, nuts, and beans in orange sauce is a true symphony of Italian flavors. Tender shrimp sautéed with walnuts and rosemary create a warm nutty-sea harmony, while white beans soaked in citrus sauce add softness and richness to the dish. Arugula adds a slight bitterness that highlights the sweetness of orange and honey. The spiciness of chili pepper makes the taste multifaceted, while turmeric gives the sauce a sunny hue. This salad is perfect for a light dinner or festive aperitif, offering not only gastronomic pleasure but also vibrant emotions. Served chilled with an extra portion of fragrant orange sauce on the side for everyone to add freshness to their liking.
1
Fry the shrimp with a sprig of rosemary and walnuts in a mixture of olive and butter. Season with salt and pepper to taste.
- King Prawns: 500 g
- Peeled walnuts: 100 g
- Vegetable oil: 50 ml
- Salt: to taste
- Ground black pepper: to taste
2
Boil the large white beans.
- Canned white beans: 200 g
3
Mix the beans with the sauce and let them soak.
- Canned white beans: 200 g
4
Place arugula on the plate, add beans on top, and chilled shrimp on the sides. Drizzle with sauce.
- Arugula: 200 g
- Canned white beans: 200 g
- King Prawns: 500 g
- White wine vinegar: 50 ml
5
Place the remaining sauce in a sauceboat next to it.
6
Sauce: Add garlic and the juice with pulp of 1 orange to a blender - blend.
- Oranges: 1 piece
7
Add turmeric, vinegar, honey, olive oil, and mix again.
- Turmeric: 0.5 teaspoon
- White wine vinegar: 50 ml
- Sugar: 1 tablespoon
- Vegetable oil: 50 ml
8
Remove seeds from the chili pepper, chop it, and add to the sauce.
- Red chili pepper: 1 piece