Slaw with Garlic Shrimps

 

 

 

 

 

 

 

I first had this salad at a friend’s house and I have been hooked ever since. This is my recreation of the dish with some of my own twists. This salad is a combination of spinach and slaw which is finished with a shrimp-garlic vinaigrette. The slaw can be just cabbage or a mixture of cabbage, carrots and celery stalks. It makes a great appetizer.

 

 

 

 

 

 

INGREDIENTS:

(1) 12 Jumbo Shrimps (Cleaned)

(2) 3 Cloves of Garlic

(3) 7 Tablespoons Extra Virgin Olive Oil (Divided into 2 Tablespoons, 2 Tablespoons and 3 Tablespoons)

(4) Fresh Thyme

(5) Shredded Cabbage (You can add some grated carrots and shaved celery stalks)

(6) Spinach

(7) 3 Tablespoons Red Wine Vinegar

(8) Zest of One Lemon

(9) Shaved Parmesan Cheese for Garnish

(10) Salt and Pepper to taste

 

 

 

 

 

 

PROCEDURE:

(1) Peel, vein and clean shrimps. Place in large bowl.

(2) Grate garlic over shrimps. Add 2 tablespoons of olive oil, a tablespoon of fresh thyme, salt and pepper to shrimps. Mix well to coat shrimps with oil, cover and place in fridge for an hour.

(3) Make slaw. I use pre-packaged slaw. You can however grate some cabbage and carrots finely to make your own slaw mix. Set aside.

(4) After an hour, heat two tablespoons of olive oil in a frying pan and fry shrimps until crunchy. This should take about 6 minutes. Set fried shrimps aside.

 

 

 

 

 

 

 

(5) Make the simple dressing. Pour the leftover oil from frying the shrimps along with the brown bits into a bottle. Add the remaining 3 tablespoons of oil, red wine vinegar, salt and pepper, and shake until mixed.

 

 

 

 

 

 

 

 

 

(6) Make salad. Place some spinach on your salad bowl followed by some mixed slaw. Place shrimps on veggies and drizzle dressing over salad. Finish with some grated lemon zest and shaved Parmesan cheese. Serve with a chilled glass of Chardonnay.