Romaine salad with shrimps
4 servings
10 minutes
Romaine salad with shrimp is an exquisite dish of Italian cuisine that combines the freshness of greens and the tenderness of seafood. Its history begins in the traditions of Mediterranean gastronomy, where fresh salads with seafood are valued for their lightness and rich flavors. The crispy romaine lettuce, slightly caramelized in a pan, acquires a unique hue that harmoniously pairs with juicy shrimp. A spicy sauce made from chicken broth, soy sauce, rice vinegar, and spices adds complexity and depth to the dish's flavor. This salad is perfect for a light dinner or festive table, offering a pleasant combination of freshness, tenderness, and mild spiciness that makes each forkful a true delight.
1
To prepare the sauce, mix chicken broth, soy sauce, rice vinegar, sugar, starch, and hot red pepper in a bowl. Mix everything well.
- Chicken broth: 35 ml
- Soy sauce: 3 tablespoons
- Rice vinegar: 2 tablespoons
- Sugar: 1 tablespoon
- Cornstarch: 1.5 teaspoon
- Dried red chili: 0.5 teaspoon
2
Heat vegetable oil in a pan over medium heat. Sauté crushed garlic and finely chopped ginger until fragrant, about thirty seconds. Add shrimp and sauté until cooked, about three minutes.
- Vegetable oil: 3 tablespoons
- Garlic: 5 clove
- Ginger: 1 tablespoon
- Peeled shrimp: 500 g
3
Cut the romaine into three parts. Place half of the salad in a pan with shrimp and sauté, stirring constantly, until the salad leaves start to turn brown. Then add the second half of the romaine and sauté for about another minute.
- Romano lettuce: 2 bunchs
4
Mix the sauce, add it to the pan, and simmer over medium-high heat, stirring, for about two minutes.
- Chicken broth: 35 ml
- Soy sauce: 3 tablespoons
- Rice vinegar: 2 tablespoons
- Sugar: 1 tablespoon
- Cornstarch: 1.5 teaspoon
- Dried red chili: 0.5 teaspoon
