Fried Potato Salad with Arugula and Shrimp

Roast potato salad with arugula and shrimps in lemon basil vinaigrette

Heat a non-stick frying pan Country with 24 cm ø, add olive oil and roast the potato halves in it until golden brown. Season with salt, pepper and oregano.

Roast the ready-to-cook shrimp with the shell in a non-stick frying pan with a few drops of olive oil in a leisurely way, but not too long (about 3 to 4 min per side, depending on size). Remove from the heat and rest a little bit. Now carefully break them out of the shell, season lightly with salt and season with pepper.

For the salad dressing, put basil oil, vegetable soup, juice of one lemon, salt, pepper and a pinch of sugar in a tall cup form and mix briefly with a hand blender to make a creamy dressing.

Sort out the arugula and remove the stems. Rinse the leaves and drain well in a colander. Chop the stems into small pieces.

Divide the fried potatoes evenly among the plates, tuck in the arugula leaves and arrange the shrimp on top. Drizzle everything together with the salad dressing and sprinkle with the chopped arugula stems.

Calories per person 320 Notes :

Info about arugula :

Arugula stems are not only a pretty garnish, but likewise very healthy. They contain an extraordinary amount of bitter substances that stimulate digestion.

The spicy pungency has an invigorating and stimulating effect on the organism. Info about shrimps :

Now what is the difference between tiger, shrimp, giant shrimp Pr

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