Author: Thomas Sixt is a chef, food photographer, cookbook author and blogger. Here he shares recipes, answers cooking questions and helps with cooking.
Clean the lamb’s lettuce carefully and soak it twice in cold water.
Drain the lettuce and prepare to marinate.
Please follow the instructions in the article or the article on washing lamb’s lettuce.
Preparation step 2 Step Cut image from video of orange fillets.
Prepare oranges
Peel the orange, fillet, collect the orange juice for the salad vinaigrette in a bowl.
Preparation step 3 Mix the orange juice dressing, slowly stir in the olive oil.
Prepare dressing
Mix and dissolve the orange juice, white wine vinegar, salt, pepper and sugar.
Slowly stir in the olive oil with a whisk or use the blender.
Prepare a well emulsified salad dressing!
Preparation step 4 High heat is required to fry the prawns, always preheat the pan well. Coated pan or iron pan, that remains a matter of philosophy and equipment in your own kitchen.
Prepare prawns
Dry the prawns prepared according to the instructions and fry them on both sides in a pan over high heat with a little oil.
Season the shrimp gently with salt and pepper. Personally, I prefer to use white pepper because it harmonises very well with the oranges.
Place the orange fillets in the pan with the prawns, flambé with the cognac and set aside next to the stove.
The nutrition-conscious connoisseur will be delighted with this dish!
If the bread is left out, it is a low-carb dish, at the same time it is a food combining recipe, the salad is gluten-free and therefore very well tolerated and even fits into a change in diet.
3. Easy To Prepare Salad With Prawns
For this dish you need fresh lamb’s lettuce or mixed lettuce, oranges, white wine vinegar, olive oil, shrimp, cognac, salt, pepper and sugar.
This dish is absolutely simple and with a little skill you can prepare it in less than 30 minutes (starter).
First pluck the roots from the lamb’s lettuce, place the lettuce in cold water, gently toss the lamb’s lettuce blossoms in the water, change the water once and after 10 minutes place the lettuce on kitchen paper to drain.
The salad is always marinated with the dressing just before serving, because the acidity quickly wilts the lettuce leaves.
Marinating the salad Tip from chef Thomas Sixt
5. Fry Prawns Properly
The best place to buy shrimp is at the fish market, Asian grocery stores are an insider tip, they often have large, raw frozen shrimp on offer.
The shrimp are ideal when they are gray and have not been pre-cooked. The larger the shrimp, the better suited it is for frying.
If you get real scampi then buy them, your guests will be very happy!
Thaw the shrimp in cold water, peel, remove the intestines, drain the shrimp and prepare for frying and flambéing.
The real scampi is the better shrimp and tastes delicious. Here in the picture shelled scampi on a board.Raw shrimp in the shell.
How to prepare delicious pre-cooked shrimp from the supermarket: If you “only” get pre-cooked, frozen shrimp from the supermarket, you can recognize them by their red color, then prepare them as follows:
Defrost the shrimp in cold water and drain.
Heat the pan, add some olive oil and butter to the pan and let it foam
Add the prawns and heat or glaze for only about 2 minutes.
Then flambé with cognac and serve quickly.
My professional chef tip for pre-cooked supermarket prawns: just heat the prawns briefly in olive oil and butter and glaze them so that they are easy to put on the plate. If fried too much, these shrimp become rubbery in consistency or just leave a lot of water.
Shrimp fry tip from chef Thomas Sixt
When your guests are sitting at the table, you can finish preparing your salad.
Prepare the required number of plates for serving.
The plates should be cold and there is no harm in polishing them :-).
Fry the prawns on both sides in a hot pan with a little olive oil, season lightly with salt and pepper, add the cognac and flambé.
Place the orange fillets in the hot pan and leave the pan near the stovetop. Marinate the lamb’s lettuce with the dressing and arrange on the plate.
Add orange fillets and shrimp… and your simple shrimp salad is ready.
High heat is required to fry the shrimp, always preheat the pan well. Coated pan or iron pan, that remains a matter of philosophy and equipment in your own kitchen.
Hi Thomas!
🙂
This is a great idea to combine fried shrimp and lettuce with oranges.
I liked this very much and I like these variants very much.
Looking forward to more ideas from your cookbook now.
Thanks PF