| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
Ingredients
- 10 pieces Shrimps
- 1/2 piece Avocado
- 1/2 piece Tomato
- 1/4 piece Onion red
- 3 tablespoons Vegetable oil
- 2 pieces Potatoes
- 1/6 bunch Parsley
- 1 tablespoon Cheese feta
- 1 tablespoon Soy sauce
- 1 tablespoon Vinegar
- 1 tablespoon Mustard
- 1 teaspoon Butter
- Salt
- Black pepper
Ingredients
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Instructions
- Potatoes peel and cut into thin slices. On a baking sheet spread a square of parchment. Put the potato petals overlap in a circle. Grease with vegetable oil and salt. Cover with another square of parchment. On top put another baking sheet or form to potato gratin remained flat. Put on 10-15 minutes to bake at 180 C.
- Shrimps clean from the shell, make an incision on the back and remove the dark streak. Cut the shrimp into cubes.
- In a frying pan, dissolve the butter and fry the shrimp for 2-3 minutes. Salt and pepper.
- In a bowl, mix soy sauce, balsamic vinegar, mustard and vegetable oil.
- Whisk until smooth.
- Remove the juice and seeds from the tomato. Cut into cubes tomato, avocado and onion, finely chop parsley. Add salt quite a bit, as served with salty feta and we have in the dressing is soy sauce.
- Mix chopped vegetables and warm shrimp.
- On a warm gratin spread the salad, sprinkle with feta, breaking it between your fingers. Refueling is served separately to pour directly before it is. Bon appetit!
