Warm salad with shrimps
Ingredients
- 1 green, yellow, red and orange pepper
- 1/2 bunch spring onions
- 100 g black olives, stones removed
- 1 red chilli pepper
- 12 large shrimps
- 4 tablespoons olive oil
- 3 tablespoons white balsamic vinegar
- Salt and pepper
Description / preparation
A lunch with peppers, but then warm. The recipe for this warm salad is easily done in half an hour.
Wash the peppers, halve them and remove the seeds. Put the pepper halves with the cutting edges down under the preheated grill. Get the peppers out of the oven when their skin is a bit brown and when its skin gets bubbles. Let them cool in a small plastic bag and then remove its skin.
Wash the spring onions and slice the white part in thin rings. Halve the olives. Remove the seeds from the chilli peppers and finely chop them. Detach the shrimps from their shell, remove its intestines and wash them. Heat 3 tablespoons oil in a pan and let the chili peppers stew. Fry the shrimps in the chilli oil on both sides for 2 to 3 minutes. Balance the flavours with salt and pepper.
Mix the salad ingredients in a bowl. Mix the remaining oil with the chilli oil from the pan and the balsamic vinegar and pour it on top of it. Serve it with the big shrimps.
A lunch with peppers, but then warm. The recipe for this warm salad is easily done in half an hour.
Wash the peppers, halve them and remove the seeds. Put the pepper halves with the cutting edges down under the preheated grill. Get the peppers out of the oven when their skin is a bit brown and when its skin gets bubbles. Let them cool in a small plastic bag and then remove its skin.
Wash the spring onions and slice the white part in thin rings. Halve the olives. Remove the seeds from the chilli peppers and finely chop them. Detach the shrimps from their shell, remove its intestines and wash them. Heat 3 tablespoons oil in a pan and let the chili peppers stew. Fry the shrimps in the chilli oil on both sides for 2 to 3 minutes. Balance the flavours with salt and pepper.
Mix the salad ingredients in a bowl. Mix the remaining oil with the chilli oil from the pan and the balsamic vinegar and pour it on top of it. Serve it with the big shrimps.
