Gazpacho salad with prawns

Name: Gazpacho salad with prawns
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 16 raw shrimps (approx. 350 g; without head, with shell); 3-4 Tbsp White wine vinegar; 7-10 Tbsp salt, pepper, sugar; 6-7 TABLESPOONS Olive oil; 4 large peppers (e.g. green, yellow and red); 5 medium-sized tomatoes; 2 medium-sized onions; 1-2 Garlic cloves

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

16 raw shrimps (approx. 350 g; without head, with shell)
3-4 Tbsp White wine vinegar
7-10 Tbsp salt, pepper, sugar
6-7 TABLESPOONS Olive oil
4 large peppers (e.g. green, yellow and red)
5 medium-sized tomatoes
2 medium-sized onions
1-2 Garlic cloves

Directions

1
Peel the prawns, cut into the back and remove the dark intestine. Wash the shrimps and pat them dry
2
Whip vinegar, salt, pepper, 1 pinch of sugar and 4 tablespoons of oil. Clean and wash the peppers. Wash, quarter and possibly seed the tomatoes. Peel onions and garlic. Dice everything finely. Mix with the marinade
3
Fry the prawns in 2-3 tbsp. hot oil for 3-4 minutes. Season with salt and pepper. Arrange warm or cold on the salad