
This fresh salad combines shrimp, tomatoes, and onion and is assembled in a quick mix-and-serve format.
150 gShrimps
10 gButter
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250 gTomatoes
30 gOnion
3 tbspOlive oil
To tasteSalt
To tasteBlack Pepper
In a small bowl, toss the diced tomatoes and thinly sliced onions with most of the olive oil and a pinch of salt; let marinate.
Melt the butter and remaining olive oil in a skillet over low heat to create a poaching liquid.
Gently add the shrimp to the warm fat and poach slowly until they just turn pink and are tender, ensuring they do not fry.
Season the warm shrimp with black pepper and a touch more salt.
Arrange the marinated tomato and onion mixture on a plate and top with the warm poached shrimp.
Drizzle any remaining warm butter-oil from the pan over the salad as a dressing and serve immediately.