
Cheese Baskets with Arugula and Shrimp Salad
Appetizers • Greek
Description
Cheese Baskets with Arugula and Shrimp Salad
Ingredients
- Parmesan Cheese 5 oz
- King Prawns 18 pieces
- Olive Oil 0 fl oz
- Garlic 2 cloves
- Ocean salt ¼ teaspoon
- Ground Black Pepper ¼ teaspoon
- Arugula 5 oz
- Marinated cherries 5 oz
Step-by-Step Guide
Step 1
Grate the Parmesan cheese on a coarse grater. Parmesan makes sturdy baskets, but you can experiment with other hard cheese varieties. Pay attention not only to the taste of the cheese but also to its meltability, fat content, and softness.
Step 2
On a dry, heated skillet (preferably non-stick), sprinkle a little cheese to form a circle. To achieve a lacy basket, do not use too much cheese.
Step 3
When the cheese melts, remove the skillet from the heat and let it cool for 2–3 minutes until the cheese becomes pliable but not runny. Lift the edges with a spatula and flip the cheese 'pancake' onto an appropriately sized inverted cup or mold. If you want a cup shape, you can use a narrow glass, and if you want a plate shape, choose a shallow mold so that the edges are horizontal.
Step 4
Using a paper towel, press the cheese mixture firmly against the mold, while also removing excess fat. Allow the baskets to cool completely, remove them from the mold, and place them in the refrigerator.
Step 5
For the filling: Peel the raw shrimp, leaving only the tail, remove the intestinal vein, and sauté in olive oil along with coarsely chopped garlic. Season with salt and pepper to taste.
Step 6
When the shrimp change to a pink color, they are ready. Do not overcook them to keep them tender.
Step 7
For the dressing, mix mustard, oil, and lemon juice, add a teaspoon of liquid honey, salt, and pepper. Stir until smooth.
Step 8
Dress the washed and dried arugula leaves with the prepared sauce and toss.
Step 9
Fill the baskets with arugula to the top.
Step 10
Top with halved cherry tomatoes and shrimp, and serve.
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