Salads are a great field for culinary experiments. They can be prepared from a wide variety of products, choosing a combination to your liking. For example, I recently liked a salad with shrimp, corn and tomatoes.
Ingredients
- Shrimp (boiled) – 400 g
- Corn (canned) – half a can
- Yellow tomatoes (medium) – 2 pieces
- Cherry tomatoes - 200 g
- Lettuce - 2 leaf
- Bow purple - 1 piece
- Garlic - 1 clove
- Butter - 30 g
- Corn oil - 3 art.l.
- Lemon juice - 1 tbsp.l.
- Provencal herbs - 0,5 tsp.
- Ground black pepper - to taste
- Salt - to taste
- Water (boiling water) – 800 ml
Step-by-step cooking recipe
Rinse the cooled shrimp with boiling water and peel off the shells.
Melt the butter in a frying pan, add the shrimp and fry for 2 minutes.
Turn over to the other side, squeeze garlic through a press, sprinkle with Provencal herbs and salt.
Wash the salad leaves, shake off the water and tear them into small pieces with your hands.
Chop yellow tomatoes and cherry, peeled purple onion.
Mix lettuce leaves, both types of tomatoes, onions, shrimp and washed corn.
Add salt, ground pepper, corn oil and lemon juice. Gently mix the salad with special tongs.
