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🍽️ Crispy Bread Salad with Shrimp and Arugula

320 kcal · 30 min · 4 servings

Ingredients

• 250 g Cocktail tomatoes
• 300 g ready-to-cook shrimp
• salt
• pepper (from the mill)
• olive oil
• 1 clove garlic (finely chopped)
• 4 tbsp Parmesan shavings
• juice of one lemon
• 4 handfuls arugula
• 2 Pane Carasau flatbreads (Sardinian bread)

Instructions

1. 1. Wash the tomatoes under running water.
2. 2. Cut the tomatoes in half lengthwise.
3. 3. Heat two tablespoons of oil in a pan.
4. 4. Gently fry the shrimp on both sides.
5. 5. Add the garlic to the pan.
6. 6. Sauté the garlic briefly.
7. 7. Season the shrimp with salt and pepper.
8. 8. Let the shrimp cool down completely.
9. 9. Break the Carasau bread into small, irregular pieces.
10. 10. Place the tomato halves on small plates.
11. 11. Distribute the cooled shrimp on the plates.
12. 12. Add the bread pieces to the other ingredients.
13. 13. Place the arugula on the plates.
14. 14. Sprinkle the salad with parmesan shavings.
15. 15. Mix four tablespoons of oil with lemon juice.
16. 16. Season the sauce with salt and pepper.
17. 17. Drizzle the salad with the sauce.
18. 18. Serve the salad immediately.

Nutrition per serving

• kcal: 320
• Protein: 25 g · Fett/Fat: 15 g · Carbs: 30 g