Original, fresh, piquant, spicy…. You can easily find a dozen more epithets, but it will still not be possible to describe all the shades of taste of this salad in words. Arugula with shrimps – a perfect salad, with a balanced taste, very useful and very beautiful. Just what you need if you want to surprise your guests, pamper your loved ones or yourself.
Ingredients for cooking arugula with shrimp:
- Large shrimps (freshly frozen) 300 g
- Olive oil – 2 tablespoons
- Soy sauce – 1 tbsp. spoon
- Garlic – 1 clove
- Arugula – medium bunch
- Cherry tomatoes (or any other) – 5-6 pcs
- Salt – to taste
Inventory:
- Cutting board
- Than
- Garlic press or fine grater
- Frying pan
- Shoulder
- Salad bowl
- A small plate
- Table or wooden spoon
Cooking arugula with shrimp:
Step 1: Prepare the garlic.
Despite the fact that we need very little garlic, it is better to grate it or crush it with the help of an earthenware. It will not work so finely with a knife, and large pieces of garlic are not appropriate in this salad. Transfer the garlic to a plate.
Step 2: Prepare the shrimp.
Shrimps are sold fresh, fresh-frozen and boiled-frozen. If you are lucky enough to live near the sea, then you will not have problems with the choice. Fresh shrimp is always the best option.
Be careful when buying frozen shrimp. Some manufacturers, in pursuit of profit, do not freeze them under a thin layer of ice. After defrosting such a purchase at home, you will be unpleasantly surprised by the real size of the shrimp. When choosing between boiled and freshly frozen, you can be guided by your own preferences and financial capabilities. The main thing is that they are fresh and of good quality. However, freshly frozen shrimps have more useful substances.
How to defrost shrimp? Various sources suggest doing it at room temperature or scalding with boiling water, or cooking without defrosting. I don’t like the result of either of them. It is probably possible to cook without defrosting. But only if you cook shrimp. If it is necessary to fry them, then the ice crust in the pan will turn into water, which is not needed there. I leave the shrimp thawing on the bottom shelf of the refrigerator so that the process is gradual and the flavor of the shrimp does not deteriorate. This method has one drawback – time.
If you need to prepare a salad quickly, then scald the shrimp so that the ice crust comes off completely, and dry them on a paper towel.
Heat the pan, pour olive oil, lay out the shrimp and fry for a couple of minutes. Readiness of shrimp is determined by color – they will turn white and pink. If you use boiled-frozen ones, you do not need to determine their readiness.
Add a little salt, garlic, soy sauce. Stir and cook for a few more minutes on low heat. Turn off the heat and leave the shrimp to cool in the pan.
Step 3: Prepare tomatoes and arugula.
Why small cherry tomatoes cost several times more is still a mystery to me. They say they are sweeter, but there are varieties of tomatoes that are not inferior to them in this respect. Small, beautiful, neat – I agree, but ordinary tomatoes are also of this size. In general, if you want – cook with cherry babies, if you want – with ordinary tomatoes.
Tomatoes should be washed, dried so that there is no moisture and cut into halves or quarters, depending on the size. Transfer the chopped tomatoes to a plate.
Wash the arugula in running water. Then it should be dried and put in a salad bowl.
Add the chopped tomatoes to the arugula, add a little salt and mix.
Step 4: Serve arugula with shrimp.
Put the arugula with tomatoes on a plate, put the shrimp on it and pour the sauce that formed in the pan during the frying process.
Bon Appetit!
Advice:
– If you are preparing a salad for a romantic dinner with garlic, it is probably better to refuse. I think you would have guessed it yourself. The taste of the salad will not suffer much, but the occurrence of an uncomfortable situation is excluded.
– The number of ingredients in the salad can be increased, for example, add hard grated cheese or pine nuts; soy sauce can be supplemented with balsamic vinegar, just a little.
