Light salad with shrimp: simple, easy and delicious!

Shrimp are extremely tasty and nutritious product, source of many essential micronutrients. however, they are very easy to cook and healthy salads with shrimp is always extremely tasty and healthy. Diet consisting of the seafood is highly effective. I love them, and because I offer original and light salad with shrimp.

Salad-cocktail (shrimp salad, the recipe is simple and effective).

It is not only surprisingly simple, but also looks spectacular in high glasses. You can use both frozen and canned shrimp, but remember that canned shrimp in treatment is not required and frozen need to thaw, rinse and cook in boiling water for 3-4 minutes. I usually use frozen – they are easier to find in our stores.

Left intact shrimp on the number of glasses (for decoration), the rest finely cut. Also finely chop the diced apples (sprinkle them with lemon juice to avoid darkening), cucumbers (cubes) and boiled carrots (can be done fresh, but then on a fine grater).

Can't stand Mayonnaise, so as a potting mix natural yoghurt and a bit of curry, just a sprinkle for color.

Laid out on glasses layers, each layer is flavoured filling: carrots, apples, cucumbers, shrimp. I also use the top fill, put the whole shrimp, a sprig of dill, parsley or Basil, and on the edge of the glass hang half cut slice of lemon or small orange.

Shrimp in jelly (salad with shrimp, simple recipe and unusual).

This salad is also the whole point – in the flow. Your guests will just love it! It is easier to get, but the products needed are not the standard – besides the shrimp need white wine, gelatin, salt, dill, pepper, zest and pulp of grapefruit (flesh – an Amateur, if you are delighted with the grapefruit, the flesh may not be used).

The brewing Process is simple, I assure you. Thawed shrimp dipped in boiling water for a couple minutes, then cooled and cleaned from the shell.

IMPORTANT: the shell and the head is not thrown away – in the same boiling water, but on low heat, I cook them in salt water for about an hour. This broth towards the end of cooking add white wine (to taste, 2 cups broth, about 1 Cup wine), dill, spices, and grapefruit zest (about 2-3 tablespoons spoons). At the end of cooking the broth is filtered twice through a strainer with a piece of gauze and dissolve in it the gelatine (pre-soaked).

The Broth gradually cools down, and I lay in a low flat dish, a salad bowl or serving glasses peeled shrimp and pulp of grapefruit slices. Pour all this splendor of the taste of the broth and put in the fridge – to harden (2-3 hours approximately).

The Submission of such exquisite salad – it too is simple enough. On the plate lay the spinach leaves, lettuce or Chinese cabbage, grapefruit sections, cherry tomatoes – and shrimps in jelly, decorated with greenery. (If the jelly was poured into one big bowl, cut it the same cubes so that each was shrimp). Light salads with shrimp exist in different versions, but this, in my opinion, the most unusual.

Warm shrimp salad.

Intrigue – until the end! This salad I found in the recipes of Japanese cuisine. The Japanese know a lot about seafood, was composed this dish. And we, lovers of this cuisine, light salads with shrimp by far on the shoulder and the heart!

Ingredients:

• Cooked carrot
• Bell peppers
• 50g rice noodles
• Green onions
• Large shrimp – 8 PCs.
• Wasabi – 1.5 tsp.
• Flour, cilantro

For the filling:

• A piece of ginger – 2cm
• Red pepper Chile – 1/3
• Soy sauce-3 tbsp
• Lemon juice – 1 tbsp
• Zest of lemon – 1 tbsp
• Honey – 1 tbsp
• Olive oil-2 tbsp

First, I prepare the filling. Thin, transparent rings cut chili, TRU grated ginger – mix. Add the lemon juice, the zest, honey, oil and soy sauce. Again mixed.

Cook rice noodles – follow the instructions written on the pack. Finely-finely cut green onions and sweet pepper and carrots cut thin strips. Mix all this with noodles and pour dressing. Pour on top of chopped cilantro – beauty.

Peel shrimp, leaving tails. Make tempura – to the flour add the wasabi and water, mix. Shrimp dipped in tempura batter and fry until Golden brown in hot oil, and then spread on top of salad.

Tasty? Is not the word!