Shrimp with tarragon and pine nuts
Instructions
Wash the lettuce.
Dry them and cut them roughly with his hands.
Peel spinach, wash them and dry them.
Clean the scampi peeling away the heads from tails, then shelled the queues and delete black devein.
Wash them and dry them.
In a cast iron pan, not too high on fire, toast the pine nuts slightly while continuing to mix them and making them jump in the pan.
Levateli when they hired a beautiful golden color.
Prepare the sauce to dress the salad.
Emulsify with a fork in a small bowl, balsamic vinegar 4 tablespoons oil, a pinch of salt and pepper and a spoonful of chopped tarragon.
Heat in a saucepan 2 tablespoons oil, Add shrimp tails and cook for about 10 minutes, stirring focus.
Salted scampi and chest drain them on absorbent paper towels.
Combined in a dish the salads and the spinach.
The tails of shrimps and pine nuts, a few leaves of tarragon and serve with the sauce.
Ingredients and dosing for 4 persons
- 16 scampi
- 200 g of mixed salads (insalata rucola salad trevisana)
- Pepper
- 100 g of spinach novelli
- 80 g of pine nuts
- 1 sprig of tarragon
- 2 tablespoons of balsamic vinegar
- 6 tablespoons of olive oil extra virgin
- Salt