1 cup of mixed greens (arugula, red leaf lettuce, curly endive, frisée and radicchio)
1/2 cups of shimeji mushrooms
1/3 cups of nameko mushrooms
1/4 cup of peeled and seeded tomato cut into cubes
2 tablespoons of extra virgin olive oil
1 tablespoon of curry powder
3 chopped fresh parsley leaves
2 medium-sized shrimp, cleaned and deveined
1 mashed garlic clove
Salt and black pepper to taste
Accessory
Ring-shaped garnish, 5 cm in diameter
1 cup of mixed greens (arugula, red leaf lettuce, curly endive, frisée and radicchio)
1/2 cups of shimeji mushrooms
1/3 cups of nameko mushrooms
1/4 cup of peeled and seeded tomato cut into cubes
2 tablespoons of extra virgin olive oil
1 tablespoon of curry powder
3 chopped fresh parsley leaves
2 medium-sized shrimp, cleaned and deveined
1 mashed garlic clove
Salt and black pepper to taste
Accessory
Ring-shaped garnish, 5 cm in diameter
In a frying pan, heat one tablespoon of olive oil over low heat and add the garlic
Let it cook until golden brown
Add the curry powder and shrimp and cook for one minute
Remove the shrimp, reserve them, and in the same frying pan, add the tomato and parsley and mix. Reserve
In another frying pan, heat the remaining olive oil and sauté the two types of mushrooms until tender
Season with salt and black pepper
Assembly
Place the ring-shaped garnish in the center of a plate and fill it with the mushrooms
Place the two shrimp on top of the mushrooms
Remove the ring-shaped garnish and arrange the mixed greens around it
Drizzle curry sauce over the salad and around it.
