Shrimp and orange salad: the recipe for a quick and delicate seafood starter

L’shrimp and orange salad it’s a antipasti simple and refined seafood, ideal to bring to the table for a breakfast party or for a cena with fish in the company of friends. A simple and refined dish, ready in a few minutes, perfect for the winter season when citrus fruits, which go well with the delicate taste of shellfish, are in full seasonality.

In our recipe, the prawns, head and shell removed, are simply blanched in boiling water, placed on a bed of rocket salad then season with orange wedges, a little lemon juice, a pinch of salt and freshly ground pepper. The result will be a light dish with pleasant citrus notes, ideal to enjoy as a main course. secondfor a healthy and balanced meal, accompanied by slices of fragrant wholemeal bread.

Here, for an interesting contrast of flavors, we accompanied the arugula shell, but if you don’t like its pungent and slightly bitter aftertaste, you can replace it with afennel salad fresh and crunchy: for the most classic pairing of the time.

Find out how to make Shrimp and Orange Salad by following the step-by-step procedure and tips. If you liked this recipe, try other shrimp recipes as well.

How to Make Shrimp and Orange Salad

Gently peel off the heads of the crustaceans 1.

Remove the shell 2.

Using a toothpick remove the dark filament from the intestine 3.

Rinse the peeled prawns well under running water and arrange them on a plate. 4.

Pat them dry with a sheet of kitchen paper. 5.

Blanch them in a saucepan with plenty of boiling water for 4 minutes 6.

After the cooking time, drain them and let them cool 7.

Cut the oranges into thin slices 8then cut each quarter in half.

Collect the arugula in a colander 9pass it under a stream of cold water and dry it gently with a clean cloth.

Arrange the arugula on a serving platter ten.

Place the prawns on the rocket bed 11.

Arrange the orange wedges 12.

Season with a drizzle of extra virgin olive oil 13.

Drizzle with lemon juice 14.

Season with salt 15.

Spice with ground pepper 16.

Bring to the table and serve 17.

Advice

For a more scenographic and effective result, you can replace the ground pepper with a pinch of pink pepperor you can enrich the dish with diced avocado, chopped pistachios, sliced ​​olives and au gratin vegetables.

If you wish, you can brown the shellfish in a pan with a drizzle of oil and 1/2 glass of white wine, or you can add cuttlefish or other fish species To your own taste. Alternatively, you can use langoustines or prawns instead of prawns or, to further reduce prep times, you can opt for smoked salmon.

storage

It is advisable to consume shrimp salad at this time. Alternatively, it can be stored in the refrigerator, in an airtight container and without condiments, to One day massive.