Cucumber salad and grilled shrimps

30
4
nutritious nutritious chef
INGREDIENTS

INGREDIENTS FOR THE CUCUMBER SALAD 

  • 400 gr. cucumber, cut in thin slices
  • 200 gr. zucchini, cut in thin slices
  • 30 gr. capers, desalted , chopped
  • 35 gr. cucumber pickle, finely chopped
  • 30 gr. white onion, cut in thin slices
  • 10 gr. olive oil
  • 20 gr. lemon juice
  • 10 gr. sugar
  • 200 gr. Strained yogurt 2% fat
  • 6 gr. fresh mint, finely chopped
  • 12 gr. fresh dill, finely chopped
  • salt
  • black pepper, freshly ground
  • 16 grilled shrimps

INGREDIENTS FOR THE GRILLED SHRIMPS

  • 16 shrimps Νο2, peeled with tails
  • coriander, ground
  • sweet paprika
  • salt
  • olive oil
PRODUCT
straggisto-light-packshot-gallery-0
Strained yogurt 2% fat
Strained yogurt 2% fat
METHOD

FOR THE CUCUMBER SALAD 

  1. In a bowl, mix all the ingredients apart from the shrimps, taste and season with salt to taste, if necessary.
  2. Divide the salad in plates and place the grilled shrimps on top.

FOR THE GRILLED SHRIMPS

  1. In a bowl, spread the shrimps and marinate evenly with the remaining ingredients, apart from the olive oil.
  2. Heat a pan over high heat, put the olive oil and add the shrimps.
  3. Grill from both sides, until they get a brown color, but remain juicy inside, for approximately 2 minutes from each side.
  4. Remove the shrimps from the pan, put in a plate and let them cool at room temperature.

FOR THE CUCUMBER SALAD 

  1. In a bowl, mix all the ingredients apart from the shrimps, taste and season with salt to taste, if necessary.
  2. Divide the salad in plates and place the grilled shrimps on top.

FOR THE GRILLED SHRIMPS

  1. In a bowl, spread the shrimps and marinate evenly with the remaining ingredients, apart from the olive oil.
  2. Heat a pan over high heat, put the olive oil and add the shrimps.
  3. Grill from both sides, until they get a brown color, but remain juicy inside, for approximately 2 minutes from each side.
  4. Remove the shrimps from the pan, put in a plate and let them cool at room temperature.

FLOW OF PREPARATION

  1. Cut the ingredients
  2. Cucumber salad dressing – Bowl, Big Spoon
  3. Marinate Shrimp – Bowl, Tongs
  4. Grill The Shrimps – Pan, Tongs
  5. Serve in plates
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