Cream of corn salad with shrimp and pepper
Tempo di preparazione
Tempo di cottura
- Insal’Arte Corn salad
- Prawn tails already peeled (4/5 per person)
- Coarse salt and white pepper
- 1 tablespoon of extravirgin olive oil
Bring boiling salted water to the boil and immerse the prawn tails and cook for about 4 minutes. Drain and let stand in a boule with some ice to stop cooking and maintain the compact consistency of the prawns. Bring a little salt water to boil and store the valerian. Scald for about 1 minute and pour the Insal’Arte Corn salad directly into a tall container and whisk with immersion. Do not drain the valerian because the water contained in it will serve to be able to be mounted with the blender. Serve and place 4/5 prawns in the middle of the dish, season with 1 teaspoon of extra virgin olive oil and pepper.
We thank Chizzocute for the third recipe of the 14-day Detox series with OrtoRomi.