Salada De Batata Com Camarão, Maçã E Molho |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Brazilian potato salad with shrimp and apple. Shrimp can be optional. Ingredients:
3 medium potatoes, peeled and cut in cubes |
3 tablespoons olive oil |
2 tablespoons of chopped chives |
1 apple granny smith apple, chopped |
300 g medium shrimp, deveined and peeled |
salt and pepper (to taste) |
8 lettuce leaves, to decorate |
salt |
1/2 teaspoon splenda granular |
4 tablespoons olive oil |
2 tablespoons cognac |
4 tablespoons ketchup |
4 tablespoons table cream (or 2 table spoons of milk and 2 table spoons of cream cheese) |
1/2 cup light mayonnaise |
Directions:
1. Dressing rosé: place all the ingredients in a bowl and mix it with a fork. Save in the refrigerator.
2. Boil the potatoes in a least 1.5 liter water pan, add 1 tea spoon of salt. Cover and let it cook for 20 minutes or until potato is soft but still firm and able to hold a shape. remove from heat and drain it. Rinse potatoes with cold water and reserve.
3. Heat oil in a frying-pan, add shrimp sauté for 3-4 minutes, or until golden. Add salt and pepper and reserve.
4. In a bowl, place the potatoes, shrimp, chive, apple, salt pepper, mix it carefully and transfers to a serving dish. Drizzle Rose Dressing over it.
5. Note: If you prefer, decorate by placing green leaves on the serving dish and then pour mix over it, and top it with shrimp and pricked green chive.
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