Recently I came across a new recipe — a salad with shrimp, pickled onions and carrots. My family rated him an A-plus. I was pleased that the salad is prepared simply and is very useful in itself.
Ingredients
- Shrimp (chilled) – 350 g
- Carrots - 1 piece
- Cucumbers - 2 pieces
- Bow purple - half
- Peanuts - 100 g
- Bamboo Shoots - handful
- Parsley - 2 twigs
- Balsamic vinegar - 1 tsp.
- Olive oil - 3 art.l.
- Sugar - 0,5 tsp.
- Salt - to taste
- Water (boiling water) – 600 ml
Step-by-step cooking recipe
Wash the shrimp with boiling water, cool and peel off the shells.
Grate carrots on a curly grater with thin slices.
Cut cucumbers into thin cubes. Chop the parsley.
Peel the purple onion from the husk, cut into thin strips, mix with salt, sugar and balsamic vinegar.
Cover the onion with cling film and set aside for 10 minutes.
Dry the peanuts in a frying pan and grind them to a state of coarse crumbs.
Mix carrots, shrimp, cucumbers, parsley, bamboo shoots and pickled onions.
Add salt, olive oil and mix. Sprinkle the finished salad with peanuts.
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