How to prepare a shrimp salad with cheese and tomatoes?

Have you ever tried a shrimp salad with cheese and tomatoes? It is not only a wonderful dietary product, but also a very tasty and beautiful dish.

Preparation of seafood

In the trade networks there are seafood, completely ready for consumption, but since we are not looking for easy ways, let's take the uncleaned ones. By the way, they are more delicious. As for the shrimp, then we have two ways - to clean the damp and throw into boiling water or at first boil, and then cool and clean. For a salad we recommend cooking in a shell - so their taste will be better preserved. The shrimp along the trunk on the back is a black vein. It must be removed, otherwise it will ruin the dish with its bitterness. Just cut the shell with scissors, grabbing the meat. A little agility, and on the third shrimp you will already be a professional. Which prawns prefer - tiger or royal? Royal smaller, fuss with them more, but their meat for salad is better - they are softer and more tender. And we have salads on the agenda today. So, we were stocked with shrimps, they were originally prepared, with squid it's still simpler - we extract chord and guts from carcasses, if possible, we also tighten the surface film.

Now is the time to choose a salad recipe. The most popular is shrimp salad with cheese and tomatoes. This is a classic option, based on it you can create new ones. The recipes listed below have already been tested and received the highest score from connoisseurs and professionals.

Salad for the adoring of a combination of cheese with tomatoes

We need a green salad, shrimps, tomatoes, Tofu cheese and avocado. Leaf salad to remove excessive bitterness is advised to soak in salty water for 10 minutes. Shall I peel the peel from tomatoes? Italian chefs do not do this, but if you did not find the cherry and your tomatoes have a harsh cuticle, then it can be removed. Make a cross-cut on the skin and dip the tomato for a few seconds in boiling water. The skin separates very easily. Dressing - classic mayonnaise sauce or acetic-mustard mixture in vegetable oil with garlic, salt and black pepper. Beautifully lay out a leaf salad on the dish. Shrimp, tomato, cheese and avocado chop, as you like, mix with the sauce, lay a slide on the leaves of the salad and sprinkle with grated "Parmesan".

For connoisseurs with a refined taste

Love the feces? With it, based on the classic, you can make a new original salad. Shrimp, pineapple, cheese and glass rice noodles are perfectly combined. Pineapples are suitable both fresh and canned. Funchozu, for softening, put the minutes for 10 in salty boiling water, then drain the water. For exotic forest, you can add avocado, Brazil nut, capers and Bulgarian pepper. Bulgarian pepper is better to pre-bake, but peel, contrary to popular belief, you do not need to remove. For baked pepper, it is not noticeable at all. The pepper in the foil is baked at the maximum temperature in the oven no more than five to seven minutes. To fill such a salad with ordinary mayonnaise is a real barbarity. It is better to make sauce from cedar or mustard oil with balsamic vinegar. Do not forget about salt and pepper.

If you miss the green color and dream of summer

A wonderful salad in cheerful summer colors, thanks to fresh cucumbers and egg yolks, will give you a good mood and raise your vitality. What goes into this salad? Shrimp, cucumber, egg, cheese, tomato, rucola, dill greens, parsley and celery, plus classic mayonnaise or sour cream sauce. Some take quail eggs, but this, in the opinion of many housewives, is unnecessary. Ordinary chicken will be just right. Green onions are for the amateur. One tip - before mixing with all the ingredients, do not be too lazy and explain it in a mortar with a little salt.

Sea, sea ... For the fans of seafood

Salad with shrimps, squid, cheese, scallops and mussels should be liked by fans of Mediterranean cuisine. For him it's worth learning to make a fake oyster sauce. For this, mix 30 softened butter with flour, put on a small fire and pour a glass of warm low-fat cream with a constant stirring, make sure that lumps do not form. Add 1 teaspoon without top of ground nutmeg, salt and pepper. As follows, chop the salted or pickled anchovies, after removing the head, ridge and fins. We need 1 spoonful of this stuffing, that is, about three fish. Add it to the pan, stir everything, bring to a boil and remove from heat. This salad can be served warm. In the cooled form, our sauce will enrich with an exquisite shade a traditional salad of shrimp with cheese and tomatoes.

To make your salad very homey and favorably different from the ready-made shops and restaurants, do not be lazy, cook the gifts of the seas in a special brine. Boil water with salt, bay leaves, peppercorns, dill, basil, marjoram and oregano. Let it devolve on a small fire for a few minutes - then the herbs will completely give up their scent. Take a little water - just to cover the seafood. Throw them into the boiling brine. When all this starts to boil again, turn it off, let stand for a couple of minutes and take it out. Another trick is lemon juice. Before use, squeeze the lemon juice on the seafood and let it soak for a while. If you are preparing marine invertebrates for the first time, then for the beginning, master the shrimp salad with cheese and tomatoes - you will not regret!