Cheese baskets with arugula and shrimp salad
5 servings
60 minutes
Cheese baskets with arugula and shrimp salad are an exquisite dish inspired by Greek cuisine, which values simple yet flavorful combinations. Crispy parmesan baskets create a wonderful contrast with tender shrimp and fresh, slightly bitter arugula. The mustard, oil, and lemon juice dressing adds zest, while sweet cherry tomatoes complete the harmony of flavors. This dish can be served as an elegant appetizer at a festive table or as a light lunch rich in proteins and healthy fats. Thanks to the convenient shape of the baskets, they are easy to serve, turning each piece into a small gastronomic work of art.
1
Grate the Parmesan on a coarse grater. Strong baskets can be made from Parmesan, but you can experiment with other hard cheese varieties. Pay attention not only to the taste of the cheese but also to its meltability, fat content, and softness.
- Parmesan (Parmigiano Reggiano): 200 g
2
On a dry heated pan (preferably non-stick), sprinkle some cheese to form a circle. To make the basket lacy, do not add too much cheese.
- Parmesan (Parmigiano Reggiano): 200 g
3
When the cheese melts, remove the pan from the heat and cool for 2-3 minutes until the cheese is pliable but not runny. Lift the edges with a spatula and flip the cheese 'pancake' onto a suitably sized inverted cup or mold. If you want a cup shape, use a narrow glass, and if you want a plate, use a low mold for horizontal edges.
- Parmesan (Parmigiano Reggiano): 200 g
4
Using a paper napkin, press the cheese mixture tightly into the mold and remove excess fat. Let the baskets cool completely, remove from the mold, and store in the refrigerator.
- Parmesan (Parmigiano Reggiano): 200 g
5
For the filling: Clean the raw shrimp from the shell, leaving only the tail, remove the intestinal vein, and sauté in olive oil with coarsely chopped garlic. Season with salt and pepper to taste.
- King prawns: 18 pieces
- Olive oil: 20 ml
- Garlic: 2 cloves
- Sea salt: 0.3 teaspoon
- Ground black pepper: 0.3 teaspoon
6
When shrimp turn pink, they are ready. Don't overcook them to keep them tender.
- King prawns: 18 pieces
7
For the dressing, mix mustard, oil, and lemon juice, add a teaspoon of liquid honey, salt, and pepper. Stir until smooth.
- Sea salt: 0.3 teaspoon
- Ground black pepper: 0.3 teaspoon
8
Toss the washed and dried arugula leaves with the prepared sauce.
- Rocket (arugula): 75 g
9
Place the arugula in the baskets up to the top.
- Rocket (arugula): 75 g
10
Top with halved cherry tomatoes and shrimp, then serve.
- Cherry tomatoes: 200 g
- King prawns: 18 pieces
