I offer you a spicy salad with marinated shrimp in garlic-onion sauce with tomatoes and the addition of a small amount of sea buckthorn juice, soy sauce and grape seed oil. The dish is served with quinoa.
Wash the quinoa in a fine strainer under running water. Soak it for 30 minutes (up to 1 hour). Rinse in a strainer again and cook in 2/3 cup of water (you can take 1 cup, and drain the excess water after cooking) for 12-15 minutes on low heat.
Peel the onion (1 small onion or half a medium one) and 1 clove of garlic. I wash the tomatoes, peeled onion and garlic. Thaw the sea buckthorn, if it is frozen. My sea buckthorn, if used fresh.
Note: If raw shrimps are used, the amount should be increased. In this case, the cooking time of the dish will increase, since the presented recipe uses boiled frozen shrimp. For cooking shrimp – follow the instructions on the package.
Tomatoes can be used and large, however, small-give a more festive look.
Chop the garlic on a fine grater or use a garlic press. Finely chop the onion. Cut the tomatoes in half. Add soy sauce, sea buckthorn juice and oil.
Thaw boiled shrimps or boil raw shrimps. We clean them from the shell and the “intestinal vein”. We wash them with cool boiled water. Marinate the shrimp in the prepared “salad sauce” for an hour (or several hours, if necessary) in the refrigerator.
Note: you can also take less spicy varieties of onions or reduce their number if desired.
The marinated prawns are served with chilled quinoa. If desired, you can mix the salad.