The shrimp offers a wide range of culinary opportunities that can be found in fresh water in tempura -like dishes and flavored with chili and garlic. The various meals you can make are endless and always satisfy.
We look at the culinary column and head chef, Paul Watters divides him Recipe for a little taste of the Mediterranean with a juicy piri piri shrimp with crisp broccoli, mozzarella, improved Serrano ham and avocado salad…
Salad
1 broccoli head (cut into florets)
1 red pepper (sliced)
1 red onion (sliced)
1/4 red cabbage (sliced)
4 cherry tomato (halved)
4 handful of rocket (arugula)
2 avocado (stoned peeled and sliced)
8 slices of Serrano ham
12 shrimp
2 tablespoons of rapeseed oil
4 tbsp olive oil
Shrimp spice
1 teaspoon piri piri spice powder
2 tablespoons of rapeseed oil (stir in oil with spice until it is coated and leave for 20 minutes)
Cooking
First, bring the water to a boil and add 1 teaspoon of salt. When boiling, add the broccoli and cook for 3 minutes before running cold water to the cold. Keep the heat in middle and high heat and add the shrimp to cook the pans on the other side for 4 minutes. Next, turn the shrimp over and turn off the heat. This allows shrimp to cook, but prevents them from over -mature.
Collect a large bowl and mix the peppers, onion, red cabbage and tomato with a rocket. Season the salad with salt and pepper then arrange two plates, placing each broccoli flower around the plate.
Place the Serrano ham around the dish with Mozzarella and avocado. By this stage, you should have a nicely presented plate and you can arrange shrimps in the middle before adding dropping olive oil on the shrimp.
Serve and enjoy…
About Paul Watters
“I have grown up in Belfast, Northern Ireland and have spent 30 years working in the hospitality industry. Cooking has always been my biggest passion when I have found food and cooking love at the age of 16, there was no other career path. “
“I have been incredibly lucky to have worked in many expensive kitchens, such as Savoy London and Sydney Opera House in Australia. Over the years, it has been a pleasure that you have had the opportunity to have invaluable knowledge and valuable experience to travel the world, find different cultures and meet some colorful culinary characters along the way. “
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