mustard

Shrimp Tandoori Salad

Lately I’ve tried new combinations in salads: adding different fruits, spices or sauces is the ideal way to transform the ordinary into something extraordinary.
I love salads … in fact I am one of those people who always eat their food with salad (nothing to do with diets: I simply love them!).

This time I combined the warmth of Indian spices with the freshness of green leaves … and the best part is that unlike normal, this salad is seasoned with a hot sauce, getting even more poignant and delicious!

Beach, sun, delicious and colorful food … what more can you wish for summer!

2

SERVES: 4
TIME:
40min

INGREDIENTS:

Shrimp:
300g of Shrimp
1 clove of garlic
1 tsp of Turmeric
1 tsp curry
1 tsp of Cinnamon (Powder)
1 tbsp vegetable oil
1 tsp salt
Ground pepper
1 tsp mustard seeds

SALAD:
1 Packaging of Mixed Salad
1 Cup of Tomatos (I used cherry tomatos)
Juice of 1 Lime
Salted peanuts

YOGURT SAUCE:
1 Natural Yogurt
1 clove of garlic
Salt and pepper
Mint leaves

Clean the prawns and give them a blow to the bulkier part, lengthwise.
Prepare the marinade: mash the mustard seeds, salt and garlic. In a frying pan slightly toste the remaining spices and add them to the shrimp, along with the garlic paste. Let it gain flavor for at least 30 minutes.

Prepare the sauce: Mix the yogurt, the chopped mint, the grated clove of garlic and season with salt and pepper. If you want a less strong taste of yogurt, add 1 tbsp of mayonnaise.

In a frying pan put oil, heat it up and fry the prawns. Remove them and keep the fat in the pan, squeeze the juice of 1 lime (with the heat turned off).

Place the salad on a platter, add the tomatoes and season with the sauce from the pan. Add the shrimp, chopped (or whole) peanuts and the yogurt sauce. Serve immediately.

Octopus Salad 2 ways: with Lime and Coriander or Capers and Basil

I hate conventions. I hate fixed ideas and rigid rules. And regarding food even worse. Why does the traditional octopus cold salad must always be seasoned with green sauce? The octopus has a fantastic flavor and can handle bolder flavors .. who says that there are rules for it?
Half took good olive oil, lime juice, chilli and coriander! Fabulous! The rest was married with olive oil as well, but also capers, basil and mustard.

 

1

 

INGREDIENTS:
1 large octopus (1.5 kg)
1 onion
1 head of garlic
1 Bunch of coriander
1 tbsp of Capers
1 Lime
1 cup of tea of Virgin Olive Oil
Salt and pepper qs
1 Chilli
1 tsp Mustard
1 Bunch of basil

In a pressure cooker put the octopus properly cleaned, with the peeled onion and a whole garlic head (do not add any liquid).
Close the pan and let ir cook slowly for 1 hour, checking if it is tender in the end.
Let it cool and cut into pieces.
Divide by 2 cups.
Divide the olive oil on both.
Season both with salt and pepper.
In one place the capers, mustard and chopped basil. Mix and serve chilled.
In another place the coriander , sliced ​​chilli and lime juice. Mix and serve chilled.