This vibrant shrimp salad makes an exotic starter that impresses every time. Serves 2-4. Slice a ripe mango into thin strips and sprinkle with lime juice to prevent browning. Whisk 3 tablespoons olive oil, juice of ½ lime, and 1-2 teaspoons soy sauce for the dressing. Gently toss about 15 shrimp in the mixture. Arrange mango strips artfully around a plate, mound arugula in the center, top with dressed shrimp, and garnish with 12 whole shrimp plus finely chopped chives.
Pair this rich, aromatic shrimp sauce with steamed white rice for a comforting meal. Start with 1 kg shrimp tails. Sauté in 3 tablespoons olive oil until they turn pink, then set aside. In the same pan, cook 2 chopped onions and 2-3 crushed garlic cloves. Add 4 thinly sliced tomatoes and a pinch of saffron; simmer, stirring, until reduced. Add ½ glass water for a smooth consistency—not too thick or thin. Stir in the shrimp and serve hot over rice.
Elevate appetizers or dinners with these elegant verrines—small glass ramekins that showcase layers beautifully. Requires 1 hour chilling. Mix 500g small cooked, peeled shrimp with 4 tablespoons mayonnaise; chill. Cube 2 avocados, toss with lime juice. Layer in each verrine: spoonful of avocado, shrimp mixture, more avocado. Top with 1-2 whole shrimp and chopped chives. Chill and serve cold for a refined touch.
