1 cup mixed greens (arugula, red leaf lettuce, curly endive, and radicchio)
1/2 cup shimeji mushrooms
1/3 cup nameko mushrooms
1/4 cup peeled and seeded tomatoes cut into cubes
2 tablespoons extra virgin olive oil
1 tablespoon curry powder
3 sprigs of fresh parsley finely chopped
2 medium-sized shrimp cleaned
1 minced garlic clove
Salt and black pepper to taste
Optional
Ring mold 5 cm in diameter
1 cup mixed greens (arugula, red leaf lettuce, curly endive, and radicchio)
1/2 cup shimeji mushrooms
1/3 cup nameko mushrooms
1/4 cup peeled and seeded tomatoes cut into cubes
2 tablespoons extra virgin olive oil
1 tablespoon curry powder
3 sprigs of fresh parsley finely chopped
2 medium-sized shrimp cleaned
1 minced garlic clove
Salt and black pepper to taste
Optional
Ring mold 5 cm in diameter
1
Heat a tablespoon of olive oil in a skillet over low heat
Add the garlic and sauté until fragrant
Add the shrimp and curry powder and sauté for one minute
2
Remove the shrimp, reserve them, and in the same skillet add the tomato and parsley
Mix well. Reserve
3
In another skillet, heat the remaining olive oil and sauté the two types of mushrooms until they're soft and tender
Season with salt and black pepper
Assembly
Place the ring mold in the center of a plate and fill it with the mushrooms
Place the two shrimp on top of the mushrooms
Remove the ring mold and place it around the salad, arranging the mixed greens on top
Drizzle the curry powder sauce over the salad.
