This recipe is perfect for making an original starter with a touch of exoticism. For 2 to 4 people, you need a nice mango that you cut into thin strips. To prevent it from oxidizing and blackening, sprinkle the mango strips with the juice of a lime. Then prepare a sauce with three tablespoons of olive oil, the juice of half a lime, and one to two teaspoons of salty soy sauce. Incorporate about fifteen prawns into the resulting sauce. Stir gently so that the prawns are lightly soaked. Arrange the mango strips harmoniously around a plate. In the middle, place some lettuce, preferably arugula leaves. Then add the prawns soaked in sauces. Finally, add a dozen prawns. Sprinkle with finely chopped chives.
This delicious recipe goes perfectly with a dish of fragrant white rice. To make it, you need a good kilo of shrimp. You keep only the tails of the prawns. Brown them in three tablespoons of olive oil. When they change color, place the shrimp in a dish and prepare the rest of the sauce. In the same pan, sauté two chopped onions and two to three crushed garlic cloves. Then add four finely sliced tomatoes and a pinch of saffron. Let simmer while stirring. Watch the cooking, once the mixture reduces, add half a glass of water. The sauce should be smooth without being thick or too runny. Finally, add the previously cooked prawns. Mix well and serve the shrimp sauce with rice.
To make a remarkable starter during a dinner or an aperitif, consider presenting the salads in verrines. These small transparent ramekins are of the most beautiful effect and guarantee you every time the palm of elegance in the kitchen. This recipe is very simple to make, but requires a resting time of one hour in the refrigerator. You need 500 g of small cooked and peeled prawns. Gently mix them with four tablespoons of mayonnaise. Reserve the mixture obtained in the refrigerator, the time to prepare the avocados. Remove the skin from the avocados and cut them into strips, then into cubes. Sprinkle them with the juice of a lime. In a verrine place a spoonful of avocado cubes, then cover with a spoonful of prawns and place another spoonful of avocado. On top, arrange one or two prawns and sprinkle with a sprig of finely chopped chives. Repeat the operation for all the glasses. Let the verrines rest in the refrigerator and serve them chilled.
