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Recipe of Mexicolombiana Pasta and Shrimp Salad
Recipe

Mexicolombiana Pasta and Shrimp Salad

30 min
20 min
Not so easy
4.94
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31
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In this pasta salad are combined nutritious and delicious explosions of flavors, textures and colors that will delight all your senses. The ingredients combine perfectly to create a rich dish where all the food groups are present. In addition, it is a fusion with Colombian flavors, since it has the bittersweet taste of the uchuvas and is accompanied by soft arepas.

Ingredients

4 servings
  • 400 grams of Pasta La Moderna® rotini
  • 200 grams of lettuce disinfected
  • 50 grams of arugula disinfected
  • 1 can of artichoke heart drained, cut into bite size
  • 8 pieces of gherkin fresh and tender, cut in quarters throughout
  • 1/4 of piece of red onion cut in very thin julienne
  • 1 piece of orange bell pepper cut in julienne
  • 32 cherry tomatoes
  • 32 pieces of gooseberries
  • 50 grams of radish sprouted
  • 140 grams of goat cheese with chives and cilantro, in small balls
  • 1 piece of pomegranate
  • 1 piece of peanut bar
  • 500 grams of shrimp boy, without head, peeled and deveined
  • to taste of fine herbes for shrimp
  • to taste of Salt for shrimp
  • 1/2 tablespoon of Butter for shrimp
  • 1 Cup of cornmeal precooked for arepas PAN (for arepas)
  • 1 Cup of milk light warm, for the arepas
  • 1/2 Cup of cincho cheese grated, for the arepas
  • 1 teaspoonful of Salt for the arepas
  • 1/2 Cup of extra virgin olive oil for the dressing
  • 1/2 Cup of lemon juice for the dressing
  • 1/3 of Cup of White vinegar for the dressing
  • 2 spoonfuls of bee honey for the dressing
  • 1 tablespoon of lemon zest for the dressing
  • 1 teaspoonful of oregano for the dressing
  • to taste of Salt and pepper, for the dressing

    Preparation

    Cook the pasta al dente, according to the instructions that come in the box. This takes about 15 minutes to be ready. When it is al dente, drain the cooking water and let it cool.
    Marinade the shrimp in a bowl with the fine herbs, salt and pepper. Reservation.
    To prepare the dressing, mix all the ingredients in a small bowl with the help of a balloon whisk to form an emulsion and reserve.
    To prepare the arepas, mix in a small bowl, the precooked cornmeal, the cincho cheese and the salt. Slowly add the warm milk and knead continuously with your hands or with the help of a food processor. Once the dough is prepared, let the mixture rest for 5 min. Subsequently, take a piece of dough the size of a golf ball. Spread it between your hands until you reach a disc about 5 cm in diameter and 1 cm thick. Cook the arepas in a griddle over low heat (3 min on each side or until golden brown). Serve hot on a plate other than the salad.
    On a salad plate, place a bed of lettuce and arugula. On these leaves, place 100 g of cooked pasta at room temperature. Decorate with artichoke hearts, pickles, onion, peppers, making circular shapes. Place 8 cherry tomatoes, 8 gooseberries and 8 goat cheese balls evenly spaced around the plate. Sprinkle sprouts and pomegranate grains to give more color and flavor to the dish. Crush the crowbar and decorate to give a crunchy and sweet touch.
    The last thing you should do is cook the shrimp. In a wok or skillet to saute over high heat, place the butter. Once it melts, add the marinated shrimp and mix regularly. Approximately in 5 minutes, the shrimps should change their color to a pink tone; As soon as this happens, turn off the heat and serve the shrimp in the center of the dish with the pasta salad.
    Dress your salad to taste and enjoy it!

    PRESENTATION

    Serve your pasta salad on a large white plate, it will give you elegance and the colors of the ingredients will stand out more. Remember that a good presentation makes any food more palatable, in addition to showing dedication and passion. put

    TIPS

    The cape gooseberries are growing them in Hortalizas Finas, in the UAEM (Morelos). If you can not get them, replace them with yellow tomatoes. Radish sprouts can be substituted by those that you like the most. To shelled the pomegranate, cut it in half, put it on your hand and with the help of a spoon, hit it to release the grains, it's very easy!

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    1112
    kcal
    56%
    Carbohydrates
    107
    g
    36%
    Proteins
    55.8
    g
    112%
    Lipids
    53.0
    g
    82%
    Fiber
    12.3
    g
    25%
    Sugar
    22.0
    g
    24%
    Cholesterol
    345
    mg
    115%
    Esha
    Rate this tip
    Ratings (17)
    Tania Rosales
    11/01/2017 11:04:17
    Esta muy rica pero sin lo de la palanqueta!!
    Anonymous
    18/08/2016 10:07:54
    Se ve deliciosa Habra que programarla pronto
    Anonymous
    13/08/2016 09:37:57
    Fiesta de sabores Esta deliciosa esta ensalada.  Y las arepitas son un complemento perfecto! 
    Anonymous
    12/08/2016 13:53:34
    Algo delicioso!!!!! muero de ganas por probarla!!!!se ve exquisita!!!!
    Anonymous
    11/08/2016 21:56:06
    Sabor único! Deliciosa
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