Prawn (Shrimp), Prosciutto and Rocket Salad Recipe

Prawn (Shrimp), Prosciutto and Rocket Salad Recipes

Ingredients :

4 Roma (plum) tomatoes, quartered lengthways

1 garlic clove, chopped

1/3 cup olive oil

8 slices of prosciutto

20 raw medium prawns (shrimp), peeled, deveined and cut in half lengthways

2 tsp balsamic vinegar

2 avocados, stone removed and thinly sliced

60g baby rocket (arugula) leaves

Method :

Preheat the oven to 140C (275F/ Gas 1) Put the tomato quarters in a large bowl and toss them with the garlic, 1 tbsp of the olive oil and some salt and black pepper. Spread the tomato quarters on a baking tray and roast for 90 minutes. Meanwhile, brush the prosciutto with a little of the remaining olive oil. Heat a non-stick frying pan over medium heat. When it is hot, add the prosciutto in two batches, cooking for 3-4 minutes each side until it starts to become crisp. Drain on paper towels, then break into shards.

Heat a chargrill pan (griddle) until it is hot, lightly oil the pan, then cook the prawns (shrimps) in two batches for 2 minutes each side, or until cooked. Season well and transfer to a large serving bowl. Combien the rest of the olive oil with the balsamic vinegar. To assemble the salad, place the roasted tomato, prosciutto, avocado and rocket in the bowl with the prawns (shrimps). Drizzle with 1 tbsp of the dressing, then toss together. Add the remaining dressing and serve.

Serves 4

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