Pick Salads with King Prawns and Fried Mushroom Vegetables

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Salad
Cuisine European
Servings (Default: 2)

Ingredients

  • 150 g lettuce (pick salads), mixed reens
  • 8 cocktail tomatoes
  • 200 g kin prawns (frozen), thawed
  • 1 small clove garlic, pressed
  • 1 tablespoon lemon juice
  • salt and pepper
  • some chili powder

For the vegetables:

  • 250 g mushrooms, brown, small
  • 1 bell pepper (s), red or yellow
  • 1 small clove (s) garlic, finely chopped
  • some olives, black, pitted
  • 0.5 tablespoon ½ olive oil
  • salt and pepper
  • 1 teaspoon marjoram, rubbed
  • 1 teaspoon oregano, grated
  • 1 teaspoon rosemary, dried

For the dressing:

  • 2 tablespoon lemon juice
  • 1 slice (s) ginger, very finely chopped
  • 1 tablespoon honey, possibly a little more
  • salt and pepper
  • 0.5 tablespoon ½ olive oil
  • possibly parmesan
Pick Salads with King Prawns and Fried Mushroom Vegetables
Pick Salads with King Prawns and Fried Mushroom Vegetables

Instructions

  1. Wash the lettuce and let it drain well or spin it. Wash the cocktail tomatoes and cut in half if necessary. Put everything in a salad bowl.
  2. Mix the thawed king prawns with the lemon juice, salt and pepper, the pressed garlic and a little chili powder or flakes in a bowl and let it steep.
  3. Meanwhile, clean the mushrooms, cut larger ones in half. Wash the peppers, remove the seeds and cut into approx. 2 cm cubes. Heat the olive oil in a non-stick pan.
  4. When it is hot, add the mushrooms along with the diced paprika and garlic and fry. When the vegetables are well browned, reduce the heat a little and continue cooking. Season with salt, pepper, oregano, marjoram and rosemary. The spices can of course vary according to taste, but the whole thing should have a Mediterranean touch. When the peppers are soft, add the olives and toss them briefly. Then put the vegetables on a plate.
  5. Put the king prawns in the hot pan with the marinade without adding any oil. The heat no longer needs to be increased as shrimp also dry out quickly. As soon as these are lightly browned and have curled up, take the pan off the heat.
  6. For the salad dressing, mix the chopped ginger with the lemon juice, salt, pepper and honey well. Finally add the olive oil and stir well. Of course, more oil can also be used here. However, I make sure to use the fat in moderation. If you like, you can use more honey, the dressing shouldn`t be too acidic.
  7. Pour the dressing over the lettuce and tomatoes and mix well. Then divide everything on 2 plates, garnish with the king prawns and the mushroom-paprika-vegetables and serve immediately.
  8. If you like, you can also decorate the whole thing with a little freshly grated parmesan. It goes best with fresh ciabatta and a glass of fruity white wine.

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