Taste all the flavor of the squid in a fresh and healty salad
Ingredients: (4 seats)
- 250 gr. of squid slices
- 250 gr of peeled prawns
- 300 gr. of green lettuche
- 300 gr. of purple lettuche
- 60 gr of mix cherry tomatoes
- 1 corn
- Corase salt
- Ground white pepper
- 3 tablespoons of olive extra virgin oil
- 1 tablespoon of balsamic vinegar
- 1/2 tablespoon of lemon juice
- 40 gr. of sliced pomodoro
Prepare a bed of prganic green and purple lettuche put the sliced squid and the peeled prawns, add the halved cherry tomatoes, the corn kernels and caspers.
For the dressing put in a small bowl the coarse salt, ground white pepper, extra virgin olive oil, balsamic vinegar, lemon juice and mix very well, now fill the salad and add the Pomodoro, garnish with Japanese cucumber and onion rings.
Prawns with onion and passion fruit recipe[/spb_text_block] [blank_spacer height=»30px» width=»1/1″ el_position=»first last»] [spb_text_block pb_margin_bottom=»no» pb_border_bottom=»no» width=»1/1″ el_position=»first last»]
This recipe is a good starter prawns to enjoy traditional flavors, but incorporate an exotic touch with passion fruit (Passiflora edulis ligularis). This fruit is also known as passion fruit, one of the varieties of Passiflora edulis as we mentioned in the post about the passion fruit.
Besides being an easy entree to make and very tasty, the king prawns with onion and passion fruit are nutritious and light, ideal for energy prominence is given to the main course, which does not mean that if we work in excess of good taste raw materials. Very important, as long as we work animal (and any other ingredient) protein, is to find the right point of cooking to extract its full potential.
Ingredients (4 seats)
- 8 prawns
- 2 medium onions
- 1 granadilla or passion fruit
- 1 large clove garlic
- 1 green leek (green part of the leek can also use white)
- 4 c / s seafood broth
- Oil extra virgin olive oil
- Black salt
- Table salt.
Peel onions and cut into julienne or pen, peel the garlic, remove the toughest green leaves leek and cut the most tender thin, julienne cleans without peeling prawns and reserve in refrigerator until ready to cook (recalls the qualities of cooking seafood with shell).
Put in a pan a drizzle of extra virgin olive oil to fry the onion, add salt to taste, simmer until it begins to caramelize, add the seafood broth, let it evaporate and finally the onions take a little color . Pass it to a saucepan, in same skillet we will do the prawns.