Arugula with fried shrimps
1 serving
20 minutes
This salad has been so firmly ingrained in our genetic code since the early 90s that it will rightfully take its place on the New Year's table between the fur coat and Olivier salad. And it is among the leaders in terms of cooking speed: nothing needs to be boiled or cut into small cubes. The shrimps are fried in 2 minutes, and only two ingredients need to be cut. Sometimes you don't even need to wash the arugula leaves, if that's what's written on the package. Recipe from Pavel Petukhov, chef of the Zaryadye gastronomic center.
1
Peel the shrimp, remove the dark vein and heads, tails can be left.
- Shrimp: 200 g
2
Heat some oil in a pan and fry the shrimp for 3-5 minutes, stirring. At the end, add salt and pepper.
- Olive oil: 50 ml
- Shrimp: 200 g
- Salt: to taste
- Ground black pepper: to taste
3
Grate the Parmesan into flakes or slice it thinly. Cut the cherry tomatoes in half.
- Parmesan (Parmigiano Reggiano): 30 g
- Cherry tomatoes: 50 g
4
Wash the arugula and dry it thoroughly (if wet, it will be very bitter). Dress with olive oil and balsamic.
- Rocket (arugula): 200 g
- Olive oil: 50 ml
- Balsamic glaze (crema): 20 g
5
Place arugula on a plate, top with warm shrimp, cherry tomatoes, and cheese flakes.
- Rocket (arugula): 200 g
- Shrimp: 200 g
- Cherry tomatoes: 50 g
- Parmesan (Parmigiano Reggiano): 30 g
