Vegetable rolls and shrimp salad in a cheese basket
2 servings
50 minutes
Vegetable rolls and shrimp salad in a cheese basket is a harmonious blend of freshness, tenderness, and crispy texture. This exquisite European recipe combines creamy cheese, aromatic cilantro, and juicy vegetables in appetizing rolls. Tender shrimp sautéed with garlic become the key ingredient of a rich salad served in a crispy parmesan basket. The final touch is a poached egg that adds sophistication and softness to the dish's flavor. The lightness, healthy ingredients, and rich taste make this recipe perfect for special occasions, romantic dinners, or simply enjoying fine dining at home.
1
Spread cream cheese thickly on the corn flatbread, slice the tomato, separate the cilantro leaves from the stem, and carefully place them on top of the cheese. Roll the flatbread into a roll, moistening the edge with water for better adhesion. Cut into equal parts.
- Corn tortillas: 1 piece
- Soft cheese: to taste
- Tomatoes: 1 piece
- Fresh cilantro (coriander): 3 stems
2
Peel the shrimp from the shell and intestine. Cut each tail into small pieces. Crush the garlic and sauté in a pan until golden brown. Add the shrimp, sauté for 2 minutes, remove from heat, season with salt and pepper, set aside.
- King prawns: 6 pieces
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste
3
Fry the corn kernels in olive oil until soft (2-4 minutes).
- Frozen sweetcorn: 100 g
- Olive oil: 3 tablespoons
4
Wash the cucumber and pepper. Remove the seeds from the pepper. Cut the vegetables into small cubes.
- Red sweet pepper: 1 piece
- Cucumbers: 1 piece
5
Finely chop the tarragon. In a deep bowl, mix: shrimp, corn, cucumber, pepper, tarragon, sour cream, season with salt and pepper. Place in parmesan baskets (you can find the recipe on my page: http://eda.ru/snack/recipe46900/korzinki-parmezanovie
- Fresh tarragon: 1 stem
- King prawns: 6 pieces
- Frozen sweetcorn: 100 g
- Cucumbers: 1 piece
- Red sweet pepper: 1 piece
- Sour cream 20% fat: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
6
Prepare poached eggs. You will need a deep pot. Fill it with water, bring to a boil, reduce the heat, add wine vinegar, salt it, whisk everything together to create a whirlpool and crack or pour in a pre-broken egg into it. Cook for about 2-3 minutes until the white sets. Carefully remove the egg with a slotted spoon and transfer it to a deep container with cold water to cool down; remove any loose part of the white. Do the same with the second egg.
- Chicken egg: 2 pieces
- Wine vinegar: 3 tablespoons
- Salt: to taste
7
Carefully place on each plate: a basket of salad, rolls, and poached egg.