Fried parsley shrimps on roasted ciabatta bread with gazpacho salsa

Name: Fried parsley shrimps on roasted ciabatta bread with gazpacho salsa
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Tomato (about 100 g); 1 (approx. 150 g) small yellow pepper; 125 g Cucumber; 1 small onion; 5 TABLESPOONS Olive oil; 3 TABLESPOONS Sherry Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 pinch Sugar; 8 discs Ciabattabrot; 2 Garlic cloves; 1/2 bunch Parsley; 200 g shrimps ready to cook, without head and shell

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Tomato (about 100 g)
1 (approx. 150 g) small yellow pepper
125 g Cucumber
1 small onion
5 TABLESPOONS Olive oil
3 TABLESPOONS Sherry Vinegar
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 pinch Sugar
8 discs Ciabattabrot
2 Garlic cloves
1/2 bunch Parsley
200 g shrimps ready to cook, without head and shell

Directions

1
Wash and quarter the tomatoes, remove the seeds. Clean and wash the peppers. Wash cucumber, cut in half and remove seeds. Peel onion. Cut everything into very fine cubes. Mix with 3 tablespoons of oil and vinegar. Season with salt, pepper and sugar. Put aside
2
Place bread on a baking tray and roast in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 8-10 minutes until golden brown. Peel garlic and dice finely. Wash the parsley, put some aside for garnishing, cut the rest into fine strips
3
Wash the shrimps and pat them dry. Heat 2 tablespoons of oil in a frying pan and fry the prawns for 2-3 minutes, turning them over. After 1-2 minutes add garlic and parsley. Remove from heat and season with salt and pepper. Spread 2 slices of bread on 4 plates and place the prawns on each. Spread gazpacho salsa on top and garnish with the rest of the parsley. Serve immediately