'Bolero' jumbo shrimp saladPrint Recipe
- 28 cooked jumbo shrimps
- 2 medium-sized carrots
- 1 medium-sized courgette
- 1 kohlrabi
- 2 firm, medium-sized tomatoes
- 1 Golden Delicious apple, unpeeled
- 1 mango
- 5 g chives, finely chopped
- Olive oil, for frying
- 2 tbsp mayonnaise
- A few chervil leaves
- Fleur de sel and freshly ground black pepper
Remove the heads from the prawns and peel off the shells.
Mix the prawns with the mayonnaise and chives.
Wash and peel the carrots, kohlrabi and tomatoes.
Wash the courgette.
Scoop out small balls of the vegetable flesh using a melon baller approximately 1.5 cm in diameter.
Cook the carrots, courgette and kohlrabi in lightly salted boiling water.
Drain and set aside.
Peel the mango and scoop out small balls of the flesh.
Repeat this process with the apple.
Mix all the vegetable and fruit balls in a bowl and drizzle with olive oil.
Season to taste with fleur de sel and black pepper.
Arrange the prawns and the vegetable-fruit mixture in a deep dish.
Add a twist of freshly ground black pepper and garnish with a few chervil leaves.
Try to find organic Madagascar jumbo shrimps, which are excellent quality. You can also make this salad with small common shrimps or lobster. Use the jumbo shrimp shells to make a delicious sauce.