The weather was good, for the past few days. I like cooking, but with good weather I become a bit lazy. I don’t want to stand in the kitchen all day. And my garden needed a lot of attention. That are definitely a good reasons for eating salads. And I personally love them. Not the solely green ones (with only lettuce). I want a bite. I had a few shrimps that I wanted to use and so I made a tagliatelle with shrimp salad. My husband, although he doesn’t like cold tagliatelle to much, did love the salad.
And my children, except for the youngest one, they didn’t want to taste it. The youngest one didn’t ate all of his salad, just the shrimps (which is one of his favourites) and the cucumber.
You can’t please everyone. Unfortunately the weather forecast isn’t that good. Autumn like is the word. And that is too bad because I still have a lot of salad inspiration.
Tips for recipes with shrimp
- Raw shrimp are gray, they are pink when they are done. When baking in a frying pan until done takes about 3 minutes. They can also be cooked in hot water or broth until pink. Immediately remove them from the heat, because if you cook them too long, they become smaller and tough.
- Shrimp won’t smell, if they smell they are not fresh.
- Shrimp can be bought with head and tail, single tail and completely peeled. Peeling is not difficult, but if you haven’t done previously, you better take the ones with only the tail or opt for completely peeled and let it be explained on a later occasion by someone who has done it before. It is a trick that you should have seen once.
- On the outside of the shrimp might a dark line be visible. That’s the gut of the shrimp. Cut with a sharp knife very careful and shallow above the gut and pull it out gently.
- Store the shrimp in the refrigerator on ice, to make sure that they stay cool.
Tagliatelle with shrimp salad
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