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Daniela De Tagle
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Recipe of Shrimp and Calluses with Pepper Vinaigrette
Recipe

Shrimp and Calluses with Pepper Vinaigrette

30 mins
Low
18
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A rich and easy recipe of shrimp and ax tripe with a red pepper vinaigrette. This recipe can be made only with shrimp.
Learn more about Daniela De Tagle

Ingredients

6 portions
  • 500 grams medium shrimp, peeled, deveined and cut into pieces
  • 500 grams scallop, big
  • 2/3 cups red pepper, finely chopped
  • 1 tablespoon shallot, finely chopped
  • 1 tablespoon garlic
  • 2 tablespoons basil
  • 1 tablespoon fresh rosemary, chopped
  • 4 tablespoons Sherry vinager
  • 1/4 cups almond oil
  • to taste black pepper, to taste

Preparation

Place all the ingredients of the vinaigrette in a blender (the pepper, the echallot, the garlic, the basil, the rosemary and the vinegar) Mix for 10-15 seconds.
Remove from the blender and mix with the almond oil. Season with salt and pepper.
In a large frying pan, heat 2 tablespoon of olive oil over medium heat. Season the shrimp and tripe with salt and pepper and cook in the pan. Approximately 2-3 minutes on each side.
Remove from the pan and mix with the pepper vinaigrette. Serve in individual dishes.

PRESENTATION

Serve 2 individual dishes and 2-3 shrimp in individual dishes. Decorate the plate with the same vinaigrette and pieces of red pepper.

TIPS

It is very important not to cook shrimp and tripe.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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