Description
The classic combination of shrimp, avocado and tomatoes in a new form. Gratine on a warm potato salad sparkle with new colors and rich sauce perfectly complements the dish and adds flavor.
Ingredients
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Shrimp
10 piece
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Avocado
0.5 piece
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Tomato
0.5 piece
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Red onion
0.25 piece
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Vegetable oil
3 Tbsp
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Potatoes
2 piece
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Parsley
0.17 coup
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Feta
1 Tbsp
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Soy sauce
1 Tbsp
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Vinegar
1 Tbsp
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Mustard
1 Tbsp
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Black pepper
1 piece
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Salt
1 piece
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Butter
1 tsp
Cooking
Potatoes clean and cut into thin slices. On a baking sheet lay out a square of parchment. Put the potato petals overlapping in a circle. Grease with vegetable oil and sprinkle with salt. Cover with another square of parchment. Put another baking sheet or form to potato gratin remained flat. We put for 10-15 minutes bake at 180C
Shrimp cleaned from the shell, make a cut on the back and remove the dark veins. Cut shrimp into cubes.
In a pan dissolve the butter and fry the shrimp for 2-3 minutes. Salt and pepper.
In a bowl, mix soy sauce, balsamic vinegar, mustard and vegetable oil.
Whisk until smooth.
Tomato juice and remove the seeds. Cut into cubes tomato, avocado and onion, finely chop the parsley. Add salt quite a bit, as served with salty feta and we have in the dressing is soy sauce.
Mix chopped vegetables and warm shrimp.
On a warm gratin spread the lettuce, sprinkle with feta, broke it between his fingers. The dressing is served separately to water just before eat.
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