Salad with shrimp, tomatoes, egg and cheese. Salad with shrimps and tomatoes - dishes for holidays and weekdays

Step 1: prepare the shrimp.

Usually shrimp are sold in supermarkets ready-made, only they are frozen. Well, at least I use such seafood. Therefore, before adding to the salad, they need to be slightly boiled. To do this, fill a small saucepan halfway with ordinary cold water and put it on a large fire. Attention: To make the liquid boil faster, cover the container with a lid. Immediately after that, we fasten the burner, add salt to taste, mix everything thoroughly with a tablespoon, and only then carefully lay out the frozen shrimp. As soon as the water boils again, boil the seafood literally 1–2 minutes. Important: I do not recommend keeping the components in boiling water for longer, otherwise they may become rubbery. Next, turn off the burner, and take the pan with the help of kitchen tacks and pour its contents into the sink through a colander. Leave the shrimp aside so that excess liquid drains from them, and also so that they become warm.

Now we spread the pink seafood on a cutting board and with the help of a knife we ​​clean it from the head and shell. We move the prepared components to a clean plate and move on to lettuce leaves.

Step 2: Prepare lettuce leaves.

Lettuce leaves are thoroughly washed under running warm water, shake off excess liquid and spread on kitchen paper towels. Let them lie down and dry for a while.
Then, with clean hands, tear the greens into small pieces and put them in a deep bowl.

Step 3: prepare hard cheese.

Taking advantage fine grater, rub hard cheese right on the cutting board. Then pour the chips into a clean plate and leave aside for a while.

Step 4: Prepare the Mozzarella Cheese.

Put the balls of mozzarella cheese on a cutting board and chop with a knife into thin circles. Attention: who likes bigger, he can grind the component into medium pieces of arbitrary shape. Transfer the prepared cheese to a free plate.

Step 5: Prepare the garlic.

Lay the garlic on a cutting board and lightly press down with the tip of a knife. Then, with clean hands, we clean the component from the husk and rinse under running water.
Next, lay the clove back on a flat surface and chop finely. Pour the chopped garlic into a deep bowl.

Step 6: prepare the dill.

We wash the dill under running water, shake off excess liquid and spread it on a cutting board. Using a knife, finely chop the greens and immediately pour into a container with garlic.

Step 7: Prepare salad dressing.

In a deep bowl with garlic and dill, add natural yogurt and salt to taste. With the help of a tablespoon, mix everything thoroughly until a homogeneous mass is formed. Everything, salad dressing is ready!

Step 8: Prepare Cherry Tomatoes.

Rinse cherry tomatoes under running warm water, shake off excess liquid and spread on a cutting board. Using a knife, cut the vegetables in half and clean each part from the stem. If desired, the tomatoes can be cut into two more pieces. At the end, move the components with the skin down to a free plate and leave them alone for a while.

Step 9: Prepare the bread toast.

Put the bread toast on a cutting board and cut into cubes with a knife. We move the prepared component to a clean plate and proceed to the preparation of the salad.

Step 10: Prepare Shrimp Salad with Cherry Tomatoes.

Season the lettuce leaves with the sauce and mix well with a tablespoon. Then we shift it in a slide from a bowl onto a beautiful flat large plate and begin to form a dish. Place boiled shrimp, cherry tomatoes, chopped Mozzarella cheese balls on top and sprinkle everything with grated hard cheese. At the end, we lay out the cubes of bread toast and we can invite everyone to the dinner table.

Step 11: Serve Shrimp Salad with Cherry Tomatoes.

Ready salad can be served immediately to the dinner table. In addition to being very tasty, it is also healthy, because it contains such necessary and healthy ingredients as seafood, cheese and salad. Due to the fact that the dish is served in layers, it is recommended to mix the salad immediately before eating so that the croutons can also soak in the sauce and juices of other components.
Bon appetit everyone!

Any hard cheese is suitable for dressing salad. For example, it can be Russian, Kostroma, Adyghe, Dutch, Radomer, Eden and others to your taste;

If you are using raw shrimp, then after boiling water they must be boiled for 5–7 minutes until the seafood turns soft pink;

To make the salad more piquant, you can add not just toast to it, but fry the bread cubes in a small amount of olive oil with chopped garlic.

Step 1: Prepare the shrimp.

Put a few small pieces in a hot frying pan over high heat. butter, and top with frozen or chilled shrimp without shell. Cook uncovered and stir with a wooden spatula until all the water has evaporated and the prawns are golden brown. Place the fried shrimp on a paper towel to absorb excess oil.

Step 2: Prepare the tomatoes.

To prepare this dish, it is best to take ripe tomatoes that have a bright red color. Rinse the tomatoes with water, make four cuts near the stem with the tip of a knife and remove it. Cut vegetables into small cubes.

Step 3: Prepare cucumbers.

Cucumbers are best peeled to avoid unpleasant bitterness in the salad. Cut the peeled cucumbers into small cubes in the same way as tomatoes.

Step 4: Prepare the bow.

Peel the onion from the husk and rinse under cold water. To avoid unnecessary tears during cooking, moisten the knife with which you will cut the onion with ice water. Chop the vegetable into small pieces.

Step 5: Prepare the cilantro.

Rinse the greens under running water and shake over the sink to get rid of excess moisture. Cut off the thick stems, leaving only the leaves, and finely chop the cilantro.

Step 6: Prepare the avocado.

To peel an avocado, cut it in half without hitting the pit and twist to separate. With the tip of a knife, cut the skin of the fruit lengthwise from top to bottom. Separate the peel from the pulp by prying it with a knife at the cut point. Also make cuts around the bone and take it out. Avocado, unlike other ingredients, cut into large cubes.

Step 7: Prepare the lemon.

Rinse the lemon well and cut into two halves. Use a special citrus juicer or squeeze a fruit in your hands to get lemon juice. Set the resulting juice aside in a separate container, do not forget to remove the bones from it.

Step 8: Assemble the salad.

Pour the fried shrimp, tomatoes, cucumbers, cilantro, onion and avocado into a salad bowl. Pepper and salt to taste. Stir gently so as not to damage the avocado. Pour the lemon juice over the salad and toss again. The lemon juice will keep the avocado from turning brown. Place the salad in the refrigerator to chill 15 minutes so that it is soaked in the juices of vegetables and lemon.

Step 9: Serve Shrimp and Tomato Salad.

Salad with shrimps and tomatoes, serve chilled. This light salad can be served for breakfast as well as festive table. Please them with a beautiful half by preparing this dish for March 8 or for a romantic dinner.
Bon appetit!

If the onion you have chosen is very tart, after crumbling it, scald it with boiling water, but do not soak it.

You can use vegetable oil instead of cow butter for frying shrimp, but then the seafood will not have a light creamy taste.

Salad with shrimp and tomatoes can also be prepared without the use of avocados.

You can add others to the recipe according to your taste. fresh vegetables and herbs such as radishes or parsley.

Prepare the ingredients.

Defrost shrimp.

Tip 1. It is better to take raw tiger or king (i.e. large) prawns. But in extreme cases, you can take small, cocktail shrimp. If you didn’t find raw shrimp on sale, you can make a salad with boiled-ice cream.

Tip 2. Frozen shrimp are best thawed slowly in the refrigerator. To do this, the shrimp should be taken out of the freezer about a day and put on the top shelf of the refrigerator.

Rinse defrosted shrimp with cold water.
If the shrimp is with a head, separate the head, peel the shrimp from the shells, make an incision on the back and remove the dark intestinal vein.
If necessary, rinse the shrimp again with cold water and pat dry with paper towels.

Salt and pepper the shrimp and sprinkle with a pinch of sugar.

Advice. Sugar ennobles the taste of shrimp and gives a pleasant golden color when fried. Just don't add too much - a pinch will suffice.

Heat the olive oil in a frying pan, put the shrimp in the hot oil and fry for about 1 minute over medium heat (until the shrimp turn pink).
Turn over and fry for 1 more minute on the other side.
The readiness of shrimp is determined as follows: if they turn pink and matte, the shrimp are ready.

Remove the pan with the shrimp from the heat and cool (if desired, the shrimp can be transferred to a bowl and cooled in the refrigerator).

Advice. If you are preparing a salad with boiled-frozen shrimp, they must also be thawed and peeled beforehand. Put the shrimp in hot oil and fry for about 20 seconds (!). Then remove the pan from the heat, transfer the shrimp with oil to a bowl and cool.
If desired, instead of frying, shrimp can be held for about a minute in a salted spicy broth (boil water for 5 minutes with the addition of salt, bay leaf, a couple of allspice peas and a couple of dill sprigs). After boiling, the shrimp must be thrown into a colander, allowed to drain excess liquid, then dried with paper towels.

Wash and dry tomatoes.
Cut cherry tomatoes into halves (cut seasonal tomatoes into slices).
Peel the garlic and finely chop with a knife.
Wash the parsley, dry it with paper towels or in a carousel for drying herbs, and chop it too.
In a bowl, combine tomatoes with garlic and parsley.
Salt the tomatoes, pepper, sprinkle with sugar (0.5-1 teaspoon of sugar or to taste) and mix.

Advice. Do not be afraid to add sugar to tomatoes - they love it very much :))) But first you need to try what kind of tomatoes you have. Ground seasonal tomatoes grown in warm, sunny regions will be sweet on their own, and they do not need additional sugar. And tomatoes grown with a lack of sun often taste rather sour. And just the addition of sugar can make tomatoes out of "so-so" - quite delicious tomatoes. I want to make a reservation that all of the above applies to SEASONAL tomatoes. "Winter" tomatoes from the supermarket, in my opinion, are not even worth buying - they are completely tasteless, tough ... In general, without a doubt, seasonal vegetables are healthier and tastier. But, if you really want to cook any dish with tomatoes out of season - take cherry tomatoes. They are delicious even in winter and have a "tomato flavor";)

Salads have long been a favorite food of man. The most seemingly incompatible products can be combined in a dish. From this, the food even benefits from the original taste and appearance. The union of seafood, vegetables and dairy components is very interesting. Shrimp and cherry tomato salad is considered a good addition to many dishes. It can also exist as an independent tasty snack.

Shrimp: the benefits and harms of seafood

Seafood is a healthy ingredient with interesting tastes. Scallops and mussels, octopuses and oysters have unusual taste and at proper preparation turn into cooking masterpiece. The most familiar and affordable seafood are shrimp. The benefits of shrimp are obvious. After all, they contain 50 times more trace elements than meat. As marine inhabitants, crustaceans have a large amount of iodine.

People who include shrimp in their diet are endowed with strong immunity, suffer less from allergies, have healthy hair, nails and skin. In addition, the substances that make up this product delay the formation of cancer cells.

Shrimp are extremely useful for both men and women. Being an aphrodisiac, they cause intimate attraction in women and enhance male power due to the production of the hormone testosterone.

Shrimp can be harmful if consumed in excess. In addition, they, like a sponge, absorb heavy metals, additives and antibiotics. There is also an individual intolerance to seafood.

How Cherry Tomatoes Came to Be

The name mini-tomatoes comes from the English word cherry - "cherry", since the fruits of the vegetable and berries are similar in appearance. Baby tomatoes are native to Peru and northern Chile. Fruit growing conditions are similar to those for ordinary tomatoes. Cherry flavor adds new notes simple meals. Cherry tomatoes are elongated, drop-shaped or round. Various in color, they will decorate the appetizer in a festive way.

In cooking, cherry tomatoes go well with other products. In particular, cherry tomato salad with shrimp is a nutritious appetizer that can decorate any festive table. Cherries are very helpful. A small tomato contains almost all the necessary substances: calcium, iron, potassium, phosphorus, as well as vitamins B, C, E, antioxidants, organic acids and lycopene. Compared to ordinary tomatoes, cherry tomatoes have a much larger amount of healing elements. In addition, due to their low calorie content, they are ideal for overweight people and ladies who care about their figure.

Salad with shrimps and cherry tomatoes: a step by step recipe

To assemble a salad from these components, it is necessary to observe the following proportions:

• Seafood - 300 grams.
• Cherry tomatoes - 200 grams.
• Lettuce leaves - 3-4 pieces.
• Vegetable oil (olive) - 1 tablespoon.
• Vinegar (apple or balsamic) - 1 tablespoon.
• Garlic - 2-3 cloves.
• Lemon juice.
• Liquid honey - 1 teaspoon.
• Salt, pepper, dill to taste.

Defrost crustaceans, then peel and fry in oil. Add finely chopped garlic and sauté for three minutes.

Prepare vegetables by washing and drying them. Place lettuce in a salad bowl, on which lay crustaceans and tomatoes. Season the dish with a sauce of olive oil, vinegar, honey, lemon juice, salt and pepper. Decorate the salad with dill.

Spicy shrimp salad recipe

Shrimp pair perfectly with arugula and cherry tomatoes. What else is included in this appetizer?

Salad Ingredients:

• Arugula - 1 small bunch.
• Crustaceans - 100 grams. Tiger seafood may also be suitable here.
• Baby tomatoes - 100 grams.
• Grated parmesan - 10 grams.
• Balsamic vinegar, olive oil - 1 teaspoon each.
• 1-2 garlic cloves.
• Spices to taste.

Pour olive oil into a frying pan, heat up. Throw the garlic into the oil heated in a frying pan, fry. Then put the shrimp in the fragrant mixture, cook for 2 minutes. Bring to taste with salt and pepper. We spread the crustaceans on a paper napkin and thus rid them of excess fat. Cherries must be cut into halves or quarters. Arugula put in a dish, add shrimp, tomatoes, mix. Season the food with a mixture of vinegar, salt and pepper. Decorate with parmesan. 1 serving of arugula salad with shrimps and cherry tomatoes is ready.

Avocado plus shrimp and cherry tomatoes: a step by step algorithm

Avocado is a fruit whose name is derived from its maturity. An unripe, hard avocado can be safely called a fruit, while a soft and ripe fruit is considered a vegetable.

Cherry tomatoes are pretty easy to make. It is enough to take the right amount of products and mix them, adhering to a certain algorithm.

• 150 grams of shrimp (you can take salad).
• 1 ripe avocado
• 12 pieces of cherry tomatoes.
• Half a bunch of lettuce.
• A bunch of dill.
• 1-2 cloves of garlic.
• 1 lemon.
• Salt, pepper to taste.

Throw 1-2 laurels into salted water. Boil. Throw shrimp into boiling water. Cook for 1 minute. Then drain the water, cool the seafood and remove the shell. Wash vegetables and greens, dry with a towel. Chop the lettuce leaves with your hands, put in a dish. Cut the tomatoes into halves or quarters and add to the salad. Cut the avocado in half, remove the pit. Cut the fruit into cubes or slices. Sprinkle the chopped pulp with lemon juice to avoid its darkening. Stir without damaging the structure of the avocado.

Salad pour dressing, which is prepared as follows: chop the dill, mix with chopped garlic. Combine the mixture with olive oil and lemon juice. Combine lettuce leaves with avocado and shrimp. To stir thoroughly. Season with prepared sauce. Decorate with shrimps, sprinkle with dill.

The combination of quail eggs and seafood

Another salad recipe with shrimp and cherry tomatoes is a mixture of these ingredients with quail eggs. The option is quite simple, but the result is nutritious and healthy.

To prepare a salad with shrimps, quail eggs and cherry tomatoes, the following ingredients are needed:

• Shrimp - 200 grams.
• Mini tomatoes - 7 pieces.
• Salad greens - 1 bunch.
• Quail eggs - 8 pieces.
• Shredded parmesan - 30 grams.

For the sauce, take the following:

• Vegetable (olive) oil - 1 tablespoon.
• Chinese (soy) sauce - 1 tablespoon.
• Lemon juice - 1 teaspoon.
• Black pepper - to taste.

Put the shrimp in boiling water, boil for 1 minute. Remove the finished seafood from the water, dry, clean. Quail eggs cook for approximately 1 minute. Cool and clean. Subsequently, they can be optionally put in a salad whole or halves. Rinse the mini tomatoes, pat dry and cut into halves/quarters. Clean the lettuce leaves from dust, dry, chop, put in a dish. Add tomatoes, shrimp, eggs. Mix. For filling, combine oil, lemon juice and soy sauce. Add to dressing ground pepper. Pour dressing over salad, mix. Sprinkle the dish with parmesan.

How do shrimp and cheese go together?

Not only Parmesan is added to a salad with shrimp, cherry tomatoes and cheese. There are tasty and nutritious combinations of sea and fermented milk products. One such option is a salad with shrimp, mini tomatoes and mozzarella cheese. This dish will decorate any festive table, and is also perfect for breakfast, lunch or dinner.

To prepare the salad you will need:

• Half a kilo of shrimp.
• A dozen cherry tomatoes.
• 1 bunch of lettuce.
• 1⁄4 Crimean onion.
• 100 grams of mozzarella.
• 3 tablespoons of olive oil.
• 1 tablespoon of vinegar (balsamic).
• Salt pepper.

Boil shrimp, peel. Prepare vegetables and herbs by washing and drying. Chop lettuce. Cut tomatoes into halves. Chop the onion into half rings. Lay everything out on a platter. Add mozzarella and shrimp. Fill the dish with vinegar, oil. Salt, pepper. Interfere. The dish is ready to serve.

Other Shrimp and Cherry Salad Recipes

In addition to the above options, there are other ideas for making a salad with shrimp and cherry tomatoes. In particular, a mixture of these products with basil will seem interesting. The dish has an unusual taste and is prepared very quickly.

For the salad you need to take:

• 100 grams of crustaceans.
• 200 grams of tomatoes.
• 20 grams (or 1 medium bunch) basil
• 2-3 tablespoons vegetable oil. It is recommended to take olive oil.
• Salt pepper.

Seafood boil, cool and clean. Chop the tomatoes into quarters. Cut the basil into strips or simply pluck the leaves. Place all ingredients in a bowl. Drizzle with oil. Pepper, salt. The dish is ready.

There are products that don't seem to go together very well, but together they give a very wonderful taste. These for me (or maybe just for me personally) are: . And now, tomatoes and shrimp. They are different, but very tasty together.

shrimp salad with olive dressing

SALAD WITH SHRIMP AND TOMATOES
with tomato dressing

Ingredients

1. shrimp (boiled and frozen) - 100 g
2. tomatoes - 3-4 pieces (medium)
3. eggs - 3 pcs
4. mayonnaise - 2 tablespoons
5. tomato sauce "Krasnodar" - 1 tbsp
6. pepper mix
7. lettuce leaves

Shrimp salad doesn't take long to make. Shrimp, as in the recipe with olive dressing, boil a little so that they do not lose their elasticity (1-2 minutes).

Shrimp salad dressing is very simple, but very unexpected. Mix and Krasnodar sauce. Instead of mayonnaise, you can take sour cream. There will be a softer filling.

And here is to replace tomato sauce"Krasnodar" on some other difficult. All ketchups have a strong and sharp taste. But "Krasnodar" is very soft and slightly sweet.

Sprinkle with some pepper mixture.

mix mayonnaise and Krasnodar sauce

Boil the eggs and cut into small pieces. We cut the tomatoes into cubes.

Mix them with shrimp. It is better to take small ones for a salad, they blend better.

add boiled shrimp

Mix everything and season with tomato-mayonnaise sauce. Here we cooked with shrimp today, and some of them tried it)))

Which one do I like better? 1st option wins and wins. This gourmet salad and with a very delicate taste.

shrimp salad with tomato dressing

SALAD WITH SHRIMP AND EXOTIC TOMATOES

Ingredients

1. shrimp - 16 pcs (medium size)
2. cherry tomatoes - 250 g
3. yellow tomatoes (cherry) - 250 g
4. grape tomatoes - 100 g
5. avocado - 1 pc (small)
6. olive oil - 1 tbsp
7. white wine (such as sherry) - 1 tbsp
8. oregano - 1 teaspoon
9. black pepper

This is a real Italian salad that deserves to be served on an exquisite holiday table. It contains 3 varieties of tomatoes. And yellow small tomatoes and cherry tomatoes are already freely sold in our supermarkets and markets, but you may not find grape tomatoes. Then just leave them out of the recipe.

Cherry must be cut into halves.

Avocado, peel and cut into small cubes. ()

Boil the shrimp, of course. But how to boil - read at the beginning of the recipe so that you have the best ones.

For the sauce. Pour olive oil and white wine into a container with a lid, pour oregano spice. Close the lid and shake well. And pour this dressing over the salad. Then salt the salad and sprinkle with black pepper.

Not only exquisite, but also delicious. And you know what else is just wonderful in this salad - sprouted sprouts!

SPANISH SHRIMP WITH DRIED TOMATOES

Ingredients:

1. king prawns - 12 pcs
2. olive oil - 200 ml
3. garlic - 5 cloves
4. zucchini (young and small) - 2 pcs
5. cherry tomatoes - 2 vines
6. chili pepper - on the tip of a knife
7. lemon - 1/2 piece
8. balsamic vinegar - 1-2 tablespoons
9. saffron
10. ground black pepper
11. parsley

It's incredibly delicious!!! Salad worthy of the highest cuisine!!! The very method of cooking shrimp comes from Spain. They are fried in garlic oil like the famous croutons.

Pour the olive oil into a bowl that will completely cover the shrimp with oil. Well-chosen utensils will save you oil.

Heat the oil so that it is hot, but not boiling.

Add a pinch of salt, garlic and saffron (pinches). The saffron will color your oil and then the shrimp.

Remove the oil from the heat and let it brew for 30 minutes.

We heat the oven to 160 degrees and put the branches of tomatoes (straight with a vine) in a deep baking sheet and sprinkle with olive oil. Bake for 30 minutes. Then take out the tomatoes and sprinkle them with balsamic vinegar. And again in the oven, but for 10 minutes.

While the oil is infused and the tomatoes are roasting, you cut the zucchini into small cubes. They must be tender and young. Finely chop the parsley.

When 30 minutes have passed, put the olive oil back on the fire and again bring it to a hot state (75 degrees) and remove from the heat. Dip the shrimp into this oil and let them infuse there for 10 minutes.

Put on a plate: parsley + zucchini + shrimp + tomato vine.

Heat a tablespoon of olive oil and add chili pepper and juice from 1/2 lemon to it. This is our gas station. Pour this dressing over the salad.

Real Spaniards sprinkle all this with Parmesan. Original recipe -http://eatdrinkpaleo.com.au