Gazpacho Style Shrimp Salad

About Gazpacho Style Shrimp Salad

Ingredients

• shrimps, shelled and deveined with tails intact 1 cup
• Red capsicum ½
• Salt to taste
• Black pepepercorns, crushed to taste
• Borges olive oil 4 tbsps
• Medium cucumber, peeled 1
• Medium onion, peeled 1
• Medium yellow capsicum ½
• White wine 1 tbsp
• Iceberg lettuce leaves a few
• Cherry tomatoes ½ cup
• Balsamic vinegar ½ tbsp

How to Make Gazpacho Style Shrimp Salad (Stepwise Photos)

Method

1. Cut red capsicum into wedges and transfer into a mixing bowl. Add shrimps, salt, crushed black peppercorns and 2 tbsps olive oil and mix well. Skew the shrimps and capsicum wedges onto toothpicks.
2. Heat the remaining olive oil in a non-stick pan, keep the toothpicks in it and saute on medium heat for 4-5 minutes.
3. Chop cucumber and onion and transfer into another bowl. Cut yellow capsicum into thin strips and put into this bowl.
4. Add white wine to the pan with marinated shrimps and toss well.
5. Chop lettuce leaves and halve the cherry tomatoes and add to the bowl with cucumber mixture.
6. Add the sauteed shrimps and red capsicums, crushed black peppercorns, salt and balsamic vinegar and mix well.
7. Arrange the salad on a serving platter and serve.

Additional Tips and Tricks

About chef

Chef Shailendra Kekade

Host of the show Style Chef on FOOD FOOD channel

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps