Salad Del Mar
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 heads oak leaf lettuce, darker
- 4 grapefruit (s), pink
- 6 tablespoon juice, pink grapefruit (from the bottle)
- 8 teaspoons oil
- 4 teaspoons honey
- 0.5 teaspoon ½ paprika powder, noble sweet
- 8 stalks celery
- 1 chilli pepper (s), red
- 4 teaspoons sugar, brown
- 10 large shrimp (without shell, head + intestines)
- 1 tablespoon butter, approx.
- salt and pepper
- some lemon juice
Print Recipe
Pin Recipe Instructions
- Wash the celery and cut into thin slices. Core and finely chop the chilli pepper. (Be careful, do not put your fingers in your eyes).
- Heat 2 teaspoons of oil in a non-stick pan and fry the celery slices over a high heat. Add the chopped chilli and brown sugar, stir and let caramelize.
- Wash and clean the oak leaf lettuce and cut into bite-sized pieces. Remove the skin from the pink grapefruits and cut out (fillet) the individual pieces with a knife, without the whites and the skin. Also cut the fruit fillets into bite-sized pieces.
- Put the pink grapefruit juice with 4 teaspoons of oil, honey and 1/2 teaspoon of sweet paprika in a shaker and shake vigorously (works without a shaker - mix well).
- Heat the remaining 2 teaspoons of oil in another pan and fry the prawns for 2-3 minutes on each side. Season with salt and pepper. Add a little butter.
- Arrange the salad in a large bowl or on a nice platter. Spread the grapefruit fillets and the celery slices on top and nap with the sauce (please do not drown). Arrange the prawns on top and sprinkle them with a few squirts of lemon juice.
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