Yesterday for lunch I prepared a shrimp and vegetable salad, which we absolutely loved. A light and super tasty recipe for which I sincerely thank Michela, a special person who participates in my Facebook group and often tries my recipes, and who equally often is a source of inspiration for me. Just like what happened with this recipe that I propose to you today, which I believe I would never have tried if Michela had not shared her vegetable and shrimp salad in the group (you can see it by joining! 😊).
And so it is all thanks to her that today I can participate in the Monday appointment with Light and Tasty! Today the main ingredient is fish (or shellfish). This is a bit of a tricky theme for me, as you know by now, because not everyone in my house appreciates the smell of fish (!).
I really didn’t know what to cook to participate in the column while saving myself from the anti-fish protests, 😃 but Michela’s recipe was the solution: the cooking of these shrimps is so quick that the fish smell is practically nonexistent, and the mix of vegetables satisfies the rest of the family… in short… a perfect recipe! 💪😉
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Other recipes with fish:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Fish
- Seasonality: All seasons
Ingredients
- 10 oz shrimp (frozen, or prawns)
- 7 oz green beans (frozen)
- 7 oz peas (frozen)
- 2 carrots (about 6 oz)
- 14 oz potatoes
- 1 clove garlic
- 2 tablespoons extra virgin olive oil
- parsley (to taste)
- hot paprika (to taste)
- Half lemon
Tools
- Pan steel
- Microwave
How to prepare shrimp and mixed vegetable salad (with potatoes)
Peel and slice the carrots.
Cook the vegetables together in a pan with a little water and a closed lid for about 10 minutes.
Thoroughly wash the potatoes and cut them into uniform pieces (leaving the skin on).
Cook the potatoes in the microwave for 4 minutes, then leave them for a few minutes inside the microwave (rest time that completes the cooking).
When they are warm, peel them.
Cook the shrimp for a couple of minutes in a little water acidulated with a tablespoon of vinegar.
(The shrimp I used only had the little tail, which I left on. )
Sauté the shrimp in a pan with a teaspoon of oil and the minced garlic clove to flavor them.
Place the vegetables and potatoes in a bowl…
…then add the shrimp (photo not available 🤭).
Prepare an emulsion with the juice of half a lemon, a tablespoon of oil, and a pinch of hot paprika.
Dress with the emulsion and mix.
Finish by adding some chopped parsley.
This shrimp salad is excellent! Both warm and cold. 😋
PS: Michela’s recipe also includes zucchini, I couldn’t be that adventurous 😄 but you should add them!
And now here are the proposals from my colleagues from the Light and Tasty Team. 😊
Carla: Provençal Cod
Daniela: Swordfish Stew with Olives and Cherry Tomatoes
Elena: Hake Terrine
Franca: Squid Tartare Marinated with Citrus
Milena: Cod with Onions, Tomatoes, and Olives
Salt-Free Tips
I warmly greet you and look forward to the next recipe, reminding you that I cook without added salt. And these are my salt-free tips for today:
👉 Cooking vegetables in a pan almost without water. Cooking potatoes in the microwave. Cooking shrimp in acidulated water and then flavoring them with minced garlic. Dressing with an emulsion of oil and lemon, paprika, and parsley. Nothing else is needed to flavor this shrimp and vegetable salad! 😉
☝️ I remind you that shrimp and prawns are sources of omega-3, provide high biological value proteins, contain minerals such as iron, magnesium and phosphorus, and have a high content of vit. B12. However, they contain more cholesterol than white fish and have – a detail I cannot overlook – a rather high sodium content (especially in the case of frozen products), so those on a low-sodium diet should consume shrimp and prawns occasionally.
If you’re interested in reducing or eliminating salt, always remember to:
– Gradually reduce the salt, the palate must gradually adapt and not notice the progressive reduction.
– Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
– Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
– Use seeds. Sesame, pine nuts, almonds, nuts…
– Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
– Use my vegetable granules without salt and gomasio.
– Prefer fresh foods.
– Avoid cooking in water, prefer cooking methods that do not disperse flavors (grill, foil, steam, microwave).
– Avoid bringing the salt shaker to the table!
– Occasionally allow yourself a break from the rules. It is good for your mood and helps perseverance.
If you don’t want to, or can’t, give up salt:
You can still try my recipes by salting according to your habits.
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