From the Chef
Vasilis Leonidou
Shrimp with strawberries and vinegar in extra virgin olive oil of Mavrolia variety
Ingredients for 1-2 pax
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500 gr fresh shrimp
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1 sachet (100 gr) baby spinach
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1 sachet (100 gr) baby rocket
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200 gr strawberries
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1 onion
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1 spring onion
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200 gr apple cider vinegar
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Grapefruit
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500 ml water
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Fresh mint and dill Lemon zest
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30 gr almond fillet
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6 tbsp extra virgin olive oil of Mavrolia variety
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Regular salt, coarse pepper
Execution
Peel the shrimp, place them in cold water with salt in a ratio of 500ml water to 40 gr of regular salt, leave them for 8 ‘to 10’ and drain.
Cut 100 gr of strawberries in half and marinate them with a little salt and extra virgin olive oil. Place in a blender the other 100 gr of strawberries with 200 gr of apple cider vinegar, grind them and then strain through a tea strainer and set aside. Continue by placing in a bowl the spinach, the rocket, the marinated strawberries and a little of the strawberry vinegar. Stir and serve the mixture on a plate. Sauté the shrimp in a pan and after they cool down, add them next to the salad.
Garnish the dish with the almond fillet and coarsely chopped pepper. Sprinkle at the end with extra virgin olive oil of the Mavrolia variety.
Products Suitable for this recipe:
Shrimp with strawberries and vinegar in extra virgin olive oil of Mavrolia variety
