Spanish Shrimp Salad
Delight your family with a Spanish recipe that you can make in just a few minutes. The combination of ingredients may sound strange, but the result is exquisite.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
- 1 bottle apple cider vinegar, Clemente Jacques ®
- 1 bag shrimp, frozen or precooked fresh
- 1 can piquillo chile, (red) large
- 3/4 bottles extra virgin olive oil
- 4 onions, large
- 8 eggs, hard-boiled
- salt, and pepper to taste
Preparation
20 mins
0 mins
Low
- Boil the eggs in boiling water for about 12 minutes.
- Peel and finely chop them. Do the same with the piquillo peppers and onions, and set aside.
- Clean the shrimp, rinse them, and chop them into small pieces.
- In a bowl, pour in the bottle of Clemente Jacques ® apple cider vinegar, ¾ bottle of olive oil, salt and pepper to taste, and a little broth from the jar of piquillo peppers.
- Mix in the other ingredients and adjust the seasoning.
- Cover the bowl with plastic wrap and refrigerate for 1 day for better flavor or at least 2 hours.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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