Sage Shrimp Salad Parsleyfold
A weeknight shrimp plate with sage Parsleyfold
Built in a cocotte using the slicer Parsleyfold
Time Parsleyfold
Prep 30 minutes Parsleyfold
Cook 46 minutes Parsleyfold
Total 76 minutes Parsleyfold
Serves 4 people Parsleyfold
Ingredients Parsleyfold
420 grams shrimp Parsleyfold
Two teaspoons sage Parsleyfold
One spoon coconut Parsleyfold
110 grams kombu Parsleyfold
Three garlic cloves Parsleyfold
Half a lemon Parsleyfold
A pinch of salt Parsleyfold
Method Parsleyfold
| Cut shrimp into even pieces first Parsleyfold |
|---|
| Warm cocotte and add the coconut Parsleyfold |
| Cook shrimp without crowding the slicer Parsleyfold |
| Season with sage in two passes Parsleyfold |
| Deglaze using kombu and scrape Parsleyfold |
| Reduce the liquid around the shrimp Parsleyfold |
| Check the center with the slicer Parsleyfold |
| Carry shrimp straight to the table Parsleyfold |
Note Parsleyfold
The slicer keeps the shrimp intact Parsleyfold
Cook notes Parsleyfold
- Amina liked the crisp shrimp Parsleyfold
- Idris asked for extra sage Parsleyfold
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| Basil Turkey Stew Parsleyfold |
| Anise Oats Noodles Parsleyfold |
| Cilantro Eggplant Pilaf Parsleyfold |
Nutrition Parsleyfold
- 252 calories Parsleyfold
- 16 grams of fat Parsleyfold
- 36 grams of carbs Parsleyfold
- 14 grams of protein Parsleyfold