Filter
Reset
Sort ByRelevance
Tigray
Salad of corn, shrimps and citrus vinaigrette
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Bring a large pot of water to the boil. If necessary, remove the leaves and wires from the corn cobs and cook for about 10 minutes. Drain the corn and pat dry.
-
Spread the corn onions with peanut oil and grill in a 5-6 minute oven on the barbecue grill around light brown.
-
Sprinkle the shrimps with cayenne pepper and baste them on the skewers. Brush with wok oil and grill the shrimp skewer for 3-4 minutes. Place the iceberg lettuce with the tomatoes on a plate.
-
Mix the ingredients for the vinaigrette. Place the corncobs and shrimp skewers on the lettuce and drizzle with the citrus vinaigrette.
-
Sprinkle with coriander and garnish with lemon wedges. Serve the tortilla chips.
Blogs that might be interesting
-
20 minSide dishgreen beans, extra virgin olive oil, balsamic vinegar, goat cheese with honey 45, walnuts,green beans with goat's cheese -
30 minSide dishmayonnaise, full yogurt, sweet pickle, capers, shallot, spring / forest onion, parsley, sticking potato, sunflower oil, peanut oil,large fries with yoghurt tartare sauce -
5 minSide dishlemon, grapefruit, mineral water with carbonic acid, ice Cube, sugar, fresh rosemary,grapefruit juice with rosemary syrup -
15 minSide dishpecans, walnut, butter, lemon juice, Tabasco, Worcestershire sauce, cod fillet, butter, liquid baking product,fish stick with nut butter
Nutrition
690Calories
Sodium0% DV0g
Fat63% DV41g
Protein46% DV23g
Carbs17% DV52g
Fiber0% DV0g
Loved it