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Salad of blue prawns with salmon eggs


Ingredients:6 people
  • Caribbean blue shrimp
    1 kg 500
  • Salmon Roe (Chum)
    100 g
  • vegetable garnishes (carrots, turnips, green beans, diced
    500 g
  • diced peeled, seeded and tilled tomato
    1
  • green salad
    1
  • chopped fresh basil
  • chopped fresh chives
  • olive oil
    3 tablespoons
  • red wine vinegar
  • salt, ground pepper
  • walnut oil


Preparation:
  • Preparation time:15 minutes
  • Cooking time:15 minutes


Difficulty:[usr 2]

Dice all the vegetables and cook them in salted boiling water. To obtain vegetables cooked "al dente) separate the green beans from the carrots and turnips

Green beans:cook 7 to 8 minutes after boiling

Carrots, turnips:cook 10 to 12 minutes after boiling

Head the raw prawns, then shell them, leaving the end of the tail

Put the olive oil in a sauté pan with the basil and add the prawns for 2 to 3 minutes

At the last moment, prepare a lukewarm vinaigrette:heat some wine vinegar and stir it into a mixture of oils, diced tomato, basil, chives, salt and pepper

Drizzle the shrimp, salad and vegetable garnish with warm vinaigrette and serve with salmon roe.

Salad of blue prawns with salmon eggs