A lukewarm, delicious salad, with shrimp baked in garlic and oil.
- 1 tbs oil
- 2 large cloves of garlic
- 150gr raw shrimp
- salt and pepper
- 65gr pasta
- 1/3rd cucumber
- 1/2 red bell pepper
- 1 spring onion
Serves 1 as part of the Budget Challenge
Heat the oven to 200°C.
Grate the garlic into the oil in a ovenproof dish. Set it in the oven for 5 minutes, or until the garlic bubbles and is starting to brown.
Stir the shrimp into the garlic oil with a little salt and pepper. The shrimp will start to cook because of the hot oil immediately.
Set back into the oven for 3-4 minutes, depending on the size. The shrimp are done when they have just turned pink and no grey is left.
Don’t overcook because then shrimp turn rubbery.
Mealwhile, cook the pasta until just done, then rinse under cold water.
Combine the lettuce, cucumber, bell pepper and spring onion on a plate.
Toss the cold pasta with the hot garlic shrimp – including the oil – and place this on top of the salad.