This shrimp appetizer is very easy to prepare and is elegant and scenic if served in a glass or even a goblet, for example.
The base is a curly endive salad enriched with oranges and pink pepper, which adds flavor and freshness to a skewer of shrimp cooked in a pan and deglazed with white wine.
An excellent appetizer for shrimp lovers, also perfect for festive occasions, with very minimal effort.
If you like shrimp, also try these recipes of mine:
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 16 shrimp tails
- 3.5 oz curly endive
- 2 oranges
- 2 teaspoons pink pepper
- to taste salt
- 2 teaspoons apple cider vinegar (or white balsamic)
- to taste extra virgin olive oil
- 1 clove garlic
- to taste chili pepper (optional)
- to taste white wine
Steps
To prepare the shrimp and orange salad, start by cleaning the shrimp tails. Rinse them under cold water, remove the shell and legs. Leave the tail end intact for a more scenic effect. Then, using a toothpick, remove the intestine. Rinse again with water, drain, and pat dry with kitchen paper.
Then take 4 wooden skewers and thread 4 shrimp tails onto each one. Set aside.
Wash the salad, drain, chop it coarsely, and place it in a bowl. Peel the oranges, cutting off both ends with a knife and then the peel, trying not to cut too much pulp, but removing all the white part, which is bitter. Then extract the orange segments by cutting between the white threads (albedo).
Squeeze the juice from the remaining orange membranes over the salad. Cut the peeled orange segments into pieces of about 1 inch. Add them to the salad along with the pink pepper briefly rubbed between your hands. Season with salt and, to taste, the vinegar and a drizzle of extra virgin olive oil. Mix well and set aside.Peel the garlic clove, crush it with the blade of a knife and sauté it in a pan with a drizzle of extra virgin olive oil, just long enough to flavor the oil. Add some chili pepper if you like.
Then add the shrimp skewers and cook them over high heat for 1-2 minutes on each side (depending on the size of the shrimp). Salt and deglaze with a splash of white wine.
Place the salad with oranges and pink pepper in glasses, lay a shrimp skewer on each one, and serve immediately.
