PRAWN PICKLED BEET FETA SALAD

Have you ever gone to a Restaurant, paid the big bucks, only to be sooo disappointed knowing full well you could go home and make something way better?  Well that is what happened to me the other day.  Dang!  We seldom ever eat out.  It is a rarity - which makes it even more disappointing.  I also realized, I have a love hate relationship with this issue.  I have to admit that I do love it when I can out do a trained chef....being the home cook that I am. This really was yummy.  I did use store bought pickled beets - will do a homemade recipe down the road, but for now - this was wonderful.  This salad would also be lovely with Roasted Beets too.
8 defrosted prawns/shrimp, tail on de-viened, rinsed and patted dry
Olive oil, and a knob of butter
1 sliced garlic clove
Salad - you can use what you have on hand but this is what I used:
shredded leaf lettuce
2 sliced green scallions
handful of finely sliced celery
4 inch piece of peeled, de-seeded cucumber
2 Tblsp. Fresh Flat Leaf Parsley
5 sliced pickled beets - these were quarters that I sliced
crumbled feta cheese
A lemon garlic dressing would be lovely, or an Italian dressing, but I used my kind of sort of Caesar salad dressing.
I pan fried the garlic and shrimp in the olive oil and butter on medium high heat.  Remove the garlic slices when you see them getting golden.  Once the shrimp/prawns are cooked - only takes a couple of minutes, remove to a plate and set aside.
I shredded some fresh organic leaf lettuce onto a plate.  Added sliced green scallions, peeled, de-seeded cucumber, celery, Parsley, and sliced pickled beets.  Add a sprinkling of Feta Cheese, the Shrimp/Prawns on top, and serve with your favorite dressing.

Ina Gawne
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