Salad of Sour Pickled Spring Vegetables and Shrimps

Rating: 3.6875 / 5.00 (64 Votes)

Total time: 45 min



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.

Leave a Comment