Arugula and shrimp salad with balsamic cream and sweet potato chips
1 serving
25 minutes
This exquisite salad of arugula and shrimp with balsamic cream and sweet potato chips embodies the elegance of Italian cuisine. It combines the freshness of arugula, the tenderness of tiger shrimp, and the subtle spiciness of sautéed mushrooms. Crispy Borodinsky and sweet potato chips add textural variety, while balsamic cream and olive oil provide a refined sweet-sour harmony. Garnishing the salad with juicy cherry tomatoes and baby spinach not only offers aesthetic pleasure but also a rich flavor bouquet. It's the perfect dish for a light dinner or romantic meal that delights with its originality and exquisite balance of flavors.
1
Slice the processed sweet potato thinly and fry in hot oil at 130 degrees.
- Potato crisps (chips): 3 pieces
- Potato crisps: to taste
2
Thinly slice Borodinsky bread and dry it in the oven.
- Potato crisps (chips): 3 pieces
3
Fry shrimp and sliced mushrooms in vegetable oil, seasoning with salt and pepper to taste.
- Tiger prawns: 6 pieces
- Button mushrooms: 10 g
- Salt: 1 g
4
Place arugula salad on a plate. Drizzle with balsamic cream and olive oil.
- Rocket (arugula): 45 g
- Balsamic glaze (crema): 3 ml
- Olive oil: 5 ml
5
Next, place the Borodinsky bread chips and sweet potato chips. Then add the fried shrimp and mushrooms.
- Potato crisps (chips): 3 pieces
- Potato crisps: to taste
- Tiger prawns: 6 pieces
- Button mushrooms: 10 g
6
Garnish with fresh cherry tomatoes, halved, and mini spinach.
- Cherry tomatoes: 35 g
- Spinach: 5 g
