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Cooking Recipe Video : Salad of cool royal shrimps roasted on mesclun from Nice

 


    Restaurant: Le Mas d'Artigny
Phone:
 +33 4 93 32 84 5
Website:
 www.grandes-etapes-francai
Address:
 Route de la Colle
""Saint-Paul de Vence, located on the Cote d'Azur, French Riviera, a little furt...
Salad of cool royal shrimps roasted on mesclun from Nice
Recipe Description:
Shell the shrimps, remove the guts carefully and rinse them. Make to roast the tails to fire quick, slightly rosy, in a frying pan Teflon, with a net of olive oil. Season with salt spiced to the fresh thyme. In a big salad bowl made of wood of olive tree, mix mesclun, chopped fine herbs and vinaigrette, that you will have prepared according to your own tastes. Arrange salad in dome on 4 plates and decorate with the roasted shrimps, the fine herbs in branches and the grains of caviar.
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Servings:
 4 People
Cooking recipe time in minutes:
 20
Recommended wine with the dish:
 Graves blanc
Difficulty level:
 Easy

Salad of cool royal shrimps roasted on mesclun from Nice

 Rezeptvideo drucken
          Cooking Recipe Ingredients:
• 800 g of shrimps royal • 300 g of salad of mesclun (to the seven shoots) • 30 g of caviar royal (optional) • 2 cebettes shredded • fine herbs of the vegetable garden (basil, chervil, dill) aromatic Vinaigrette: • 5 cl of vinegar balsamic • 5 cl of virgin extra olive oil of the country • 5 cl of hazelnut • oil 2 cl of white wine of Provence • a spoonful of mustard to the eleven flavors • salt, pepper of the mill and a suspicion of truffle juice
     Cooking recipe preparation instructions:
Shell the shrimps, remove the guts carefully and rinse them. Make to roast the tails to fire quick, slightly rosy, in a frying pan Teflon, with a net of olive oil. Season with salt spiced to the fresh thyme. In a big salad bowl made of wood of olive tree, mix mesclun, chopped fine herbs and vinaigrette, that you will have prepared according to your own tastes. Arrange salad in dome on 4 plates and decorate with the roasted shrimps, the fine herbs in branches and the grains of caviar.
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