Salad with Shrimps on Potato Gratin Recipe
A classic combination of shrimp, avocado and tomatoes in a new form. On the warm potato gratin, the salad sparkled with new colors, and the rich sauce perfectly complements the dish and gives piquancy.
Servings Prep Time
1 5minutes
Cook Time
25minutes
Servings Prep Time
1 5minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Peel the potatoes and cut them into thin slices. Spread a square of parchment on a baking sheet. Lay the potato petals overlap in a circle. Brush with vegetable oil and salt. Cover with another square of parchment. Place another baking tray or baking dish on top so that the potato gratin remains flat. Bake for 10-15 minutes at a temperature of 180 C.
  2. Peel the shrimp from the shell, make an incision on the back and remove the dark streak. Cut the shrimp into cubes.
  3. Melt the butter in a frying pan and fry the shrimp for 2-3 minutes. Salt and pepper.
  4. In a bowl, mix soy sauce, balsamic vinegar, mustard and vegetable oil.
  5. Whisk until smooth.
  6. Remove the juice and seeds from the tomato. Dice the tomato, avocado and onion, finely chop the parsley. Add a little salt, as it is served with salted feta, and we have soy sauce in the dressing.
  7. Mix the chopped vegetables and warm shrimp.
  8. Put the salad on a warm gratin, sprinkle with feta, breaking it between your fingers. The dressing is served separately to pour just before serving. Enjoy your meal!
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