20.05.2020
16
Recipe information
Cooking:
15 min.
Servings per container:
2
Complexity:
Easy
Calorie content:
444.89
Carbohydrates:
7.3
Fats:
25.51
Squirrels:
44.8
Water:
351.64

Ingredients

Title Value
1. Cucumbers 2 PC.
2. Cherry tomatoes 5 PC.
3. Carrot 1 PC.
4. Shrimp 200 Column
5. Butter 20 Column
6. Hard cheese 20 Column
7. Dry white wine 2 art. l
8. Bread 2 a piece
9. Vegetable oil 2 art. l
10. Lemon juice 1 art. l
11. Lettuce 200 Column
12. Dill 10 Column
13. Black pepper taste
14. Salt taste
15. Sesame taste

Cooking

1. Stage

Tear lettuce with your hands, cut the cucumber in half rings, cut the tomatoes in half.

1. Stage. Tear lettuce with your hands, cut the cucumber in half rings, cut the tomatoes in half.

2. Stage

Peel and chop the carrots, thinly chop the cheese into slices or just grate it. Dice the bread into cubes and fry in a dry pan until golden brown.

1. Stage. Peel and chop the carrots, thinly chop the cheese into slices or just grate it. Dice the bread into cubes and fry in a dry pan until golden brown.

3. Stage

Fry the shrimp in butter for a couple of minutes, then add the wine and simmer another 1 minute. Mix a little vegetable with lemon juice.

1. Stage. Fry the shrimp in butter for a couple of minutes, then add the wine and simmer another 1 minute. Mix a little vegetable with lemon juice.

4. Stage

Shrimp vegetable salad is ready, season with vegetable oil and juice, season to taste, sprinkle with chopped dill and sesame seeds.

1. Stage. <strong>Shrimp vegetable salad is</strong> ready, season with vegetable oil and juice, season to taste, sprinkle with chopped dill and sesame seeds.

5. Stage

Bon Appetit!!!