Shrimp, pomelo and clementine pepper salad

Method

1. 1

   Start by rinsing shrimp with cold water and drying well. Meanwhile, wash and blow the cress.

2. 2

   Prepare the citrus fruits: peel the pomelo alive and cut it into quarters. Do the same with clementines by removing their membrane if you wish.

3. 3

   Chop the pistachios coarsely and book them for finishing.

4. 4

   In a warm wok, sauté shrimp with olive oil for about 4 minutes, stirring regularly. Season with salt, pepper and pepper, then keep them warm.

5. 5

   Divide the cresson into 4 plates, harmoniously set the citrus quarters and sprinkle with chopped pistachios.

6. 6

   Water with a fillet of vinegar and nut oil, add some salt and pepper, then finish with the still warm shrimp on top. Serve immediately.

Nutrition

calories

420 kcal

fatContent

20 g

fiberContent

6 g

sugarContent

20 g

sodiumContent

850 mg

proteinContent

32 g

cholesterolContent

220 mg

carbohydrateContent

32 g

saturatedFatContent

4 g

unsaturatedFatContent

15 g

Indicative values from the source, for the original recipe.

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