Venus in Furs and Salad
⏳ Time
30 minutes
🥕 Ingredients
13
🍽️ Servings
3
Description
Venus in Furs and Salad
Ingredients
- Tiger shrimp in brine - 6 pieces
- Bacon - 7.1 oz
- Melted Cheese - 4.2 oz
- Marinated cherries - 8.8 oz
- Spanish onions - 1 piece
- Arugula - 1 bunch
- Parsley - 1 bunch
- Garlic - 4 cloves
- Butter - 3.2 oz
- Olive Oil - to taste
- White Balsamic Cream - to taste
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Clean the shrimp, leaving the tails unpeeled.
Step 2
Line a baking sheet with aluminum foil.
Step 3
Cut the bacon into thin slices.
Step 4
Wrap each shrimp in a slice of bacon, leaving the tails exposed. Place the bacon-wrapped shrimp on the baking sheet.
Step 5
Place in a preheated oven at 356°F (350 degrees Fahrenheit) for about 8 minutes.
Step 6
Prepare the sauce: peel the garlic and slice it. Chop the parsley. In a skillet, melt the butter, add the sliced garlic and parsley. Season with pepper. Sauté until golden brown.
Step 7
After 8 minutes, remove the bacon-wrapped shrimp from the oven, drizzle with the prepared sauce, and return to the oven for a couple of minutes.
Step 8
Tear (do not cut) the arugula into a deep bowl.
Step 9
Quarter the cherry tomatoes and add them to the arugula. Slice the onion into thick pieces and add it to the tomatoes and arugula.
Step 10
Generously drizzle the vegetables with olive oil. Add the mozzarella (slice it if large). Season with salt and mix. Drizzle with balsamic cream.
Step 11
Place the shrimp on the salad and serve.
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