Shrimp salad with spinach pkhali and aged motal cheese
1 serving
15 minutes
This salad is a vibrant embodiment of Georgian cuisine, combining the freshness of seafood, the richness of nutty pkhali, and the spiciness of aged matsoni cheese. Shrimp sautéed in butter with a sprig of thyme acquire a subtle aroma that harmoniously complements the tender spinach. Nutty pkhali, a traditional Georgian paste, adds depth of flavor with hints of garlic and walnuts. Matsoni cheese gives the dish a piquant taste and a slight acidity, making it perfect for both a light lunch and an exquisite appetizer on a festive table. This dish is a true symphony of flavors where each ingredient plays its role to create a harmonious combination. Try it and immerse yourself in a gastronomic journey through sunny Georgia!
1
To prepare pkhali, blanch the spinach, dry it with a towel - cool it down.
- Spinach: 100 g
2
Grate the walnuts on a fine grater, add the grated garlic, and season with salt and pepper.
- Walnuts: 30 g
- Garlic: 1 g
3
Blend spinach in a blender, add nuts and garlic - mix.
- Spinach: 100 g
- Walnuts: 30 g
- Garlic: 1 g
4
Open the peas and stuff them with pkhali. Put the remaining part in a bowl, pour in olive oil, mix, add spinach, and season with salt and pepper.
- Olive oil: 20 ml
- Baby spinach: 25 g
5
Melt butter, add a sprig of thyme – sauté the shrimp.
- Butter: 5 g
- Thyme: 1 sprig
- Tiger prawns: 3 pieces
6
Place spinach leaves, shrimp, peas, and pieces of cheese on the plate.
- Baby spinach: 25 g
- Tiger prawns: 3 pieces
- Cheese: 6 g