A Shrimp It is a refreshing and tasty option that combines the lightness of the salad with the creamy texture of a shrimp stroke. This dish is perfect for hot days and for those who want a light but sophisticated meal.
Shrimp
The salad is made with a base of green leaves, such as lettuce and arugula, which serve as a bed for pieces of shrimp stroke. This bread is prepared with boiled and seasoned prawns, wrapped in a creamy filling with cheese and curd, and covered with a buttered and crispy pasta. To add a touch of freshness, cherry tomatoes, grated carrots, and a light lemon sauce and olive oil, bring balance to the plate.
Ingredients
- Pieset
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500 g of clean and peeled shrimp
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1 lemon juice
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Salt and black pepper to taste
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1 tablespoon of olive oil
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1 chopped onion
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2 chopped garlic cloves
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1 chopped tomato
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1/2 cup creamy curd
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1/2 cup grated cheese
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Pasta ready for breading (or 2 cups of wheat flour, 100 g of cold butter, 1 gem and salt)
- Salad
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Lettuce and arugula leaves to taste
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10 cherry tomatoes cut in half
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1 grated carrot
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1 tablespoon of olive oil
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1/2 lemon juice
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Salt to taste
Preparation mode
- Pieset
- Season the prawns with lemon, salt and pepper.
- In a skillet, heat the olive oil and sauté the onion and garlic until golden brown.
- Add the tomatoes and prawns, cooking until pink and cooked (approximately 5 minutes).
- Mix the curd and grated cheese until a creamy filling. Reserve.
- Open the ready dough (or mix with flour, butter, yolk and salt until smooth) to a small baking dish, add the filling and cover with the rest of the dough.
- Bake in preheated oven at 180 ° C for 25-30 minutes or until golden brown. After cooling, cut into small pieces.
- Salad
- On a platter, arrange the lettuce and arugula leaves, spread the pieces of bread over the salad and garnish with cherry tomatoes and grated carrots.
- Season with olive oil, lemon and a pinch of salt before serving.
Source: https://cidadeolimpica.com.br/empadao-de-camarao/
