National Picnic Week Recipe: Warm salad with shrimps, peppers and spring onions

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Grab a blanket and fill a picnic basket with these seriously tasty snacks...

Warm salad with shrimps
It's National Picnic Week (17-23 June), which means it's time to create some tasty bite-sized nibbles, finger sandwiches, salads and cupcakes that can be loaded into a basket and taken to the local park. This warm shrimp salad will be a hit with the adults...

Warm salad with shrimps

Serves: 4 people

INGREDIENTS

  • 1 green, yellow, red and orange pepper
  • 1/2 bunch spring onions
  • 100 g black olives, stones removed
  • 1 red chilli pepper
  • 12 large shrimps
  • 4 tablespoons olive oil
  • 3 tablespoons white balsamic vinegar
  • Salt and pepper

METHOD

Wash the peppers, halve them and remove the seeds.

Put the pepper halves with the cutting edges down under the preheated grill. Get the peppers out of the oven when their skin is a bit brown and when its skin gets bubbles. Let them cool in a small plastic bag and then remove its skin.

Wash the spring onions and slice the white part in thin rings. Halve the olives. Remove the seeds from the chilli peppers and finely chop them. Detach the shrimps from their shell, remove its intestines and wash them.

Heat 3 tablespoons oil in a pan and let the chili peppers stew. Fry the shrimps in the chilli oil on both sides for 2 to 3 minutes. Balance the flavours with salt and pepper.

Mix the salad ingredients in a bowl. Mix the remaining oil with the chilli oil from the pan and the balsamic vinegar and pour it on top of it. Serve it with the big shrimps.


PREP TIME

40 mins


This recipe was provided by Colourfultaste, a consortium of pepper growers which has been tasked by the EU to raise awareness of the nutritious and delicious properties of the veggie.

There's three times more Vitamin C in a pepper than an orange, so get munching!

Take a look at some of our favourite picnic baskets you can buy NOW in the gallery below...



Will you be trying this recipe?

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