Catalan Shrimp Salad is an appetizer of Spanish origin, but now well-known and widespread far beyond its places of origin.
Light and tasty, this salad is simple to prepare and can be served either as an appetizer or as a main course.
Ideal to consume on hot summer days, the shrimp can thus be prepared a little in advance and enjoyed fresh and well-seasoned later.
Accompanied by some slices of toasted bread drizzled with oil, this dish will prove to be even more delicious.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 278.68 (Kcal)
- Carbohydrates 10.75 (g) of which sugars 8.07 (g)
- Proteins 21.76 (g)
- Fat 17.53 (g) of which saturated 2.44 (g)of which unsaturated 0.11 (g)
- Fibers 1.05 (g)
- Sodium 1,209.14 (mg)
Indicative values for a portion of 157 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 21 oz shrimp (or prawns)
- 5 cups vegetable broth
- 10 tomatoes (cherry)
- 1/2 onion (medium red)
- 1 oz celery (tender stalk)
- to taste fine salt
- lemon juice (from half a lemon)
- 4 tablespoons red wine vinegar
- 5 tablespoons extra virgin olive oil
- to taste black pepper
- 5 leaves basil (fresh)
- to taste lemon zest
Tools
- Small Pot
- Grater for citrus
- Mandoline
- Cutting Board
- Knife kitchen
Steps
For preparing the Catalan shrimp salad, start by making a vegetable broth with onion, carrot, and celery, and let it cook for about 30 minutes.
Meanwhile, clean half a medium-sized red onion, slice it finely with the mandoline, and soak it in a cup of water with 4 tablespoons of red wine vinegar.
Cook the shrimp (or prawns) whole in the broth for about 5 minutes, then remove them and place them in a colander to cool.
Clean them by removing the heads, shells, and veins, and cut them into pieces.
Wash the tomatoes and, after removing the seeds, dice them to the same size as the chopped shrimp.
Wash a stalk of celery, choosing one from the inner part so it’s more tender. Remove the leaves and strings and cut it into pieces.
Prepare an emulsion with about 5 tablespoons of olive oil, 5 finely chopped basil leaves, the juice of half a lemon, and grated organic lemon zest, along with a pinch of salt.
In a large salad bowl, combine the tomatoes, drained and squeezed onion, shrimp, celery, and black pepper, preferably freshly ground.
Drizzle with the emulsion and toss.
Let it marinate in the fridge before serving.
Serve chilled. The Catalan shrimp salad is ready.
It can be served as an appetizer, a main course, or, if you wish, as a refreshing single dish.
It’s best consumed shortly after preparation, otherwise this salad can be stored in the fridge, sealed in an airtight container, for about a day.
It’s best consumed shortly after preparation, otherwise this salad can be stored in the fridge, sealed in an airtight container, for about a day.
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