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Nancyzalani
Christmas salad with chili shrimp
Salad with oven-baked crispy shrimps with arugula and semi-dried tomatoes with piquant Louisiana gold pepper sauce.
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Ingredients
Directions
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Preheat the oven to 220 ° C.
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Cut the garlic, the semi-dried tomatoes and the fresh dill finely. Remove the crusts from the bread.
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Pel the shrimp. Heat the oil in a frying pan and brown the shrimp in 2 minutes.
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Put half of the garlic through it and place the shrimps on a baking sheet covered with parchment paper.
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Grind the bread with the pepper sauce and dill finely in the food processor. Add the rest of the garlic and possibly salt.
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Divide the bread crumbs over the shrimp. Fry the shrimp in the oven in about 15 minutes until golden brown and crispy.
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Divide the arugula with the tomatoes and a little oil from the pot over the plates. Put the shrimps on it.
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Nutrition
170Calories
Sodium37% DV890mg
Fat15% DV10g
Protein26% DV13g
Carbs3% DV8g
Fiber4% DV1g
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