Shrimp and apricot salad baked with arugula and Valdelsa onion tears is a chic appetizer. I said it. Try serving it at the start of a seafood dinner. Don’t worry. It’s not a leap. The shrimp and apricot salad is truly delicious. Naturally, you have to like fruit paired and combined with savory preparations.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 10 shelled, frozen shrimp
- 4 apricots
- 3.5 oz arugula
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Valdelsa onion tears
- to taste salt
Tools
- 1 Cutting Board
- 1 Knife
- 1 Air Fryer GOURMETmaxx
- 1 Parchment Paper for Air Fryer
- 1 Salad Spinner
- 1 Serving Plate
Steps
Wash the apricots, dry them, cut them in half, and remove the pit. Place them on the air fryer’s rack on a sheet of perforated parchment paper with the cut side up. Spray with a little oil and cook at 374 °F (190 °C) for 15 minutes.
Wash the arugula and dry it in the salad spinner.
Thaw the shrimp and remove any black vein from the back using a toothpick. Then lightly sauté them for a few minutes in a small pan with a little oil.
Assemble the salad on the serving plate: first the arugula, dress with oil and salt, then add the shrimp and apricots as soon as they’re warm or cold. Finish with Valdelsa onion tears and serve immediately.
Notes
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