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We are ready for Seafood Expo Global 2024! Visit us at Hall 2, stand 2A602
23-25 APRIL / FIRA BARCELONA

Noray recipes

Noray shrimps salad cooked with pesto and vegetables

Our shrimps are the kings of the best salads now that the good weather arrives. That’s why this recipe for Noray shrimp salad, a simple, delicious and flavorful recipe that chef Miguel Ángel de la Cruz brings us with love to our recipe book.

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How to prepare the recipe of Noray shrimps salad cooked with pesto and vegetables

Ingredients (for 4 people)

  • 16 Noray shrimps cooked
  • 12 Cherry tomatoes
  • 8 lettuce leaves
  • 1 pickled red onion
  • 40 gr of pesto sauce
  • Sorrels
  • Gherkin flowers
  • 30 gr of extra virgin olive oil
  • Salt

Elaboration

  • Peel the Noray shrimps and reserve in the refrigerator.
  • Proper cleaning of lettuce leaves
  • Peel the tomatoes and set aside
  • Finely slice the pickled spring onions.
  • Add a few drops of extra virgin olive oil to the mixture, season.

 

FINAL AND PRESENTATION:

  • In a suitable container, place a base of leaves of lettuce buds.
  • On top of the leaves, place the peeled tomatoes, the pickled chives and the gherkins. Add the sorrel leaves and gherkin flowers.
  • Arrange a few dots of pesto sauce. Place the peeled Noray shrimps on top of the previous mixture, adding volume to the whole.
  • Dress the preparation with a few drops of olive oil. Serve cold.

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