Coldwater shrimps, arugula, pomegranate and strawberry-basil sorbet salad

Coldwater shrimps, arugula, pomegranate and strawberry-basil sorbet salad
PrintEmail

Ingredients

For 4 people

Cream

  • 500 grams of coldwater shrimps
  • 3 tbsp of pomegranate seeds
  • Several sprigs of purple basil (green will go as well)
  • 400 grams of fresh strawberry
  • 2 tsp of powdered sugar (by taste)
  • 75 grams of arugula
  • Juice of 1 tangerine
  • 3 tbsp of extra virgin olive oil

Coldwater shrimps, arugula, pomegranate and strawberry-basil sorbet salad Directions

  1. To prepare sorbet mix strawberries with basil (leaves only) in a blender until smooth. Add some powdered sugar to thicken, pour 2 tbsp of water, if necessary. Put sorbet in the freezer for 3-5 hours, stirring it occasionally.
    Defrost COLDWATER SHRIMPS at room temperature. Peel them and remove heads. Combine arugula, peeled shrimps and pomegranate seeds. Dress with olive oil and tangerine juice. Lay out sorbet on top of the salad and serve immediately.
  2. Strawberry-basil sauce could be used not frosted to dress the salad. Basil can be replaced with mint.
Top
SCROLL TO TOP