Salad with shrimps, arugula and orange dressing

Preparation. Salad with shrimps, arugula and orange dressing


Servings: 4
• shrimp (cooked, frozen, net weight) – 150 g
• squid (raw, you can replace shrimps) – 150 g
• oranges – 4-5 PCs
• cucumber (greenhouse) – 1 piece
• arugula – 100 g
• garlic – 1 clove
• walnuts (or pecans) – small handful
• olive oil
• sugar – 1/3-1/2 teaspoon
• salt
• freshly ground pepper
First prepare the orange vinaigrette. Cut two oranges in half, squeeze the juice, should be about 250 ml. In a saucepan with a thick bottom pour the juice and viparita on low heat, add a pinch of salt and sugar, remove from heat and let cool. Take 20 ml of olive oil and gradually pour in the juice, beat the mixture constantly with a whisk. Salt and sugar to adjust the dressing a nice sweet-sour taste. Then join in the seafood. A couple of days before cooking thaw squid and shrimp. For gentle defrosting, place the seafood in a colander and place in the refrigerator on the top shelf. Clean the squid, cut the tentacles, cartilaginous plate and remove the skin. Wash with water and Pat dry. Slice into thin rings and season with salt. Shrimp wash, peel off the shell. Optional, leave tails for beauty. It is better to take a large shrimp, they are more juicy. Then olive oil and fry the squid rings, stirring constantly, until they become matte color. Fry the squid portions, so they are not burned and cooked through. Ready squid put in a bowl. Add oil and place shrimp in the pan. Add the chopped clove of garlic to the prawns. Fry, stirring constantly, do not over steep, and only slightly warm to better absorb the orange dressing. Add the cooked shrimp to the squid, pour one third of filling, mix well. Next, peel two oranges, remove all white bone and the subcutaneous layer. Little knife cut the fillet the oranges and cut into small pieces. With a vegetable peeler slice the cucumber into thin layers. Each layer is split across three parts. In a bowl, mix oranges, cucumbers, arugula, squid and shrimp, pour the dressing and mix. Sprinkle toasted nuts and season with spices to taste.