The truth is, I feel extremely blessed and privileged to live in a country that is part of the Mediterranean, having the shining sun 300/365 days, clear blue skies and of course the crystal blue waters around me daily, offering me, moments, tastes and smells that other people dream of experiencing once in their life.
Part of these simple moments is that we have the ability to purchase fresh fish on a daily basis and shrimps make no exception.
That is why today I am going to share with you a very simple but tasty recipe, made up of shallow fried shrimps in Kalamata virgin olive oil, made with garlic, chives and parsley mixed with rocket salad and pure tahini sauce.
This is actually a warm salad and we do not use any additional oil besides the oil that the shrimps are cooked in, and although Greeks love generous quantities of white bread I get to choose to serve my warm shrimp salad with deep-fried fresh potatoes cooked on a slow fire.
Although I believe the salad tastes even better if you have the chance of to get fresh shrimps, don’t hesitate for a minute on implementing the recipe with frozen ones too, since garlic, chives, parsley and tahini is what makes this plate so tasty.
Oh by the way, as from this post we will be adding a new tip to our posts, and that is the estimated time needed in the kitchen for the implementation of a recipe.
Level of difficulty: 2/5
Estimated time spent in the kitchen: 1 hour
Calories: 470kcal (for a generous portion including 10 shrimps and tahini sauce)
Fat: 3,35 g
Protein: 4,28 g
- For the shrimps:
- 20 medium sized shrimps
- 200 ml of pure olive oil – (Preferably Kalamata olive oil)
- The juice of one big lemon
- A bunch of chives – finely chopped
- 3 garlic gloves – mashed
- A small bunch of parsley – finely chopped
- Himalayan salt
- Pepper (optional)
- For the salad:
- 1 bunch of rocket or one medium sized bag of ready rocket salad
- 20 cherry tomatoes
- 3 cucumbers-finely sliced
- 200 gr of tahini sauce
- Finely chopped chives-to sprinkle
Wash the shrimps and dry them with kitchen paper. Salt and pepper them.
Place a medium sized pan on a high fire and pour the olive oil and mashed garlic. When it is hot, add the shrimps in.
Let them cook for five minutes on the one side and then turn them for another five more minutes on the other side.
Lower the heat to medium and then pour in the lemon juice and cook the shrimps for another 7 more minutes, turning them regularly until caramelized.
Pour in the chopped parsley and chives and set the fire or gas hob very low leaving the shrimps to caramelize in their juices.
In a big bowl put the rocket, cherry tomatoes and cucumbers. Place the tahini sauce on top.
Remove the caramelised shrimps from the pan and place them on top of everything and then pour the caramelised sauce from the pan on top of the shrimps.
Put some lemon and mix well until you get that perfectly mixed warm salad.
The colour of the shrimps might look a bit dark – like burned, but don’t be alarmed, it is because of the mashed garlic
If you like bread go for white French village bread, or Italian ciabatta.
A fruity cold white wine works miracles with this plate.