Venus in furs and lettuce
3 servings
30 minutes
Venus in fur and salad is a refined recipe that combines the sophistication of seafood with a savory hint of bacon. The dish's origins can be traced to European culinary traditions where shrimp are often cooked with meat components to enhance flavor. Crispy bacon envelops tender tiger shrimp, creating a contrast of textures. Baked shrimp covered in aromatic garlic-parsley sauce reveal a special deep flavor. A harmonious addition is a salad of fresh arugula, sweet cherry tomatoes, and delicate mozzarella, seasoned with olive oil and balsamic cream. The dish not only satisfies hunger but also becomes an aesthetic delight, embodying the idea of gastronomic luxury. It can be served as a main course for a festive dinner or as an elegant appetizer accompanying a glass of white wine.
1
Clean the shrimp, leaving the tails unpeeled.
- Tiger prawns: 6 pieces
2
Lay food foil on the baking tray.
3
Cut the bacon into thin slices.
- Bacon: 200 g
4
Wrap the shrimp one by one in slices of bacon, leaving the tails uncovered. Place the bacon-wrapped shrimp on a baking sheet.
- Tiger prawns: 6 pieces
- Bacon: 200 g
5
Place in a preheated oven at 180 degrees for about 8 minutes.
6
Prepare the sauce: peel the garlic and slice it. Chop the parsley. Heat butter in a pan, add the chopped garlic and parsley. Season with pepper. Let it simmer until golden brown.
- Garlic: 4 cloves
- Parsley: 1 bunch
- Butter: 90 g
- Ground black pepper: to taste
7
After 8 minutes, take the shrimp in bacon out of the oven, drizzle with the sauce, and return to the oven for a couple of minutes.
- Tiger prawns: 6 pieces
8
Tear the arugula into a deep bowl.
- Rocket (arugula): 1 bunch
9
Cut cherry tomatoes into quarters and add to arugula. Cut the onion into large slices. Add it to the cherry tomatoes and arugula.
- Cherry tomatoes: 250 g
- Red onion: 1 piece
10
Generously water the vegetables with olive oil. Add mozzarella (if large, slice it crosswise). Season with salt and mix. Drizzle with balsamic cream.
- Olive oil: to taste
- Mozzarella cheese: 120 g
- Salt: to taste
- Balsamic glaze (crema): to taste
11
Place the shrimp on the salad and serve.
- Tiger prawns: 6 pieces