Arugula with Fried Shrimp
Salads • European
Description
This salad has become such a staple in our culinary culture since the early '90s that it rightfully deserves a spot on the New Year's table between layered salad and Olivier salad. It's also one of the quickest to prepare: there’s no need to boil or chop anything into tiny cubes. The shrimp cooks in just 2 minutes, and you only need to chop two ingredients. Sometimes, it’s even unnecessary to wash the arugula leaves if the packaging says it’s pre-washed. Recipe by John Smith, chef at a popular American restaurant.
Ingredients
- Arugula 5 oz
- Shrimp 5 oz
- Marinated cherries 0 oz
- Parmesan Cheese 0 oz
- White Balsamic Cream 0 oz
- Olive Oil 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Remove the shells from the shrimp, devein them by removing the dark vein and the heads; you can leave the tails on.
Step 2
In a skillet, heat a little oil and sauté the shrimp for 3–5 minutes, stirring occasionally. Season with salt and pepper at the end.
Step 3
Grate the Parmesan into flakes or slice it thinly. Cut the cherry tomatoes in half.
Step 4
Wash the arugula and dry it thoroughly (if it's wet, it will taste very bitter). Dress with olive oil and balsamic vinegar.
Step 5
Arrange the arugula on a plate, then top with warm shrimp, cherry tomatoes, and flakes of cheese.
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