Salad of Sour Pickled Spring Vegetables and Shrimps

Clean the vegetables and cut them into the desired shape. Sauté the shallots cut into strips in a little olive oil and deglaze with white wine, vegetable stock and lemon juice. Add bay leaf, mustard seeds and finely crushed coriander and bring to a boil. Season with freshly ground sea salt and pepper. Now, depending on the cooking time, add the vegetables in the appropriate order and let them cook slowly. Briefly scald the tomato, remove the skin, cut into strips and add. Season with salt and pepper. Transfer to a shallow dish to allow the vegetables to cool quickly. Meanwhile, heat some olive oil, sauté the chili pepper in it briefly, take it out again and sauté the shrimp in it briefly. Arrange the cooled vegetables in deep plates, drizzle with the best olive oil and arrange the shrimps on top.

Related Recipes:

Piperade (Provençal Breakfast Omelet)Briefly scald tomatoes, peel, remove seeds and cut into small cubes. Halve the peppers, remove the stalk and... Salon Beuschel Something DifferentBeuschel soak in plenty of fresh water for half a day. In a large, tall pot, put cold water with vinegar. Add... Lamb in Roast CoatGrate or cut peeled potatoes lengthwise into fine strips. Salt and squeeze well after 5 minutes. Add nutmeg... Lamb From the Wok with PeanutsCut the trimmed lamb into small bite-sized cubes or thin strips. In a cup, mix the soy sauce with egg white, a... Saltimbocca Vom ZanderFor the saltimbocca of pike perch, lightly plate the pieces of pike perch, wrap in the raw ham (thinly... Buckwheat Vegetable TercetFor the buckwheat vegetable tercet, first rinse the buckwheat well and place in an unperforated steamer basket... Lamb Burger with Ratatouille and Blue CheeseFor lamb burgers with ratatouille and blue cheese, first bake brioche buns. For lamb patties, mix all... Salad Hearts with Oven Tomatoes, Avocado and Goat CheeseFor the lettuce hearts with oven-roasted tomatoes, avocado and goat cheese, first put all the ingredients in a... Buckwheat Risotto with Young Spinach LeavesFor the buckwheat risotto with young spinach leaves, first finely dice the onion and sauté in 1/3 of the... Spaghetti Aglio E OlioFor the spaghetti aglio e olio, cut the garlic into thin slices and sauté in olive oil just long enough to...