2 tablespoons of extra virgin olive oil
1 minced garlic clove
1 teaspoon curry powder
2 medium shrimp, peeled and deveined
25g shimeji mushrooms
15g nameko mushrooms (or substitute with shimeji)
Sauce
1/4 cup medium-sized tomato, peeled and deseeded, cut into cubes
3 sprigs of fresh parsley
Greens
3 leaves of mizuna
1 leaf of crisp lettuce
1 leaf of red lettuce
1 leaf of radicchio
1 leaf of frisée
Assembly
To taste, use salt as desired
1/4 teaspoon black pepper
2 tablespoons of extra virgin olive oil
1 minced garlic clove
1 teaspoon curry powder
2 medium shrimp, peeled and deveined
25g shimeji mushrooms
15g nameko mushrooms (or substitute with shimeji)
Sauce
1/4 cup medium-sized tomato, peeled and deseeded, cut into cubes
3 sprigs of fresh parsley
Greens
3 leaves of mizuna
1 leaf of crisp lettuce
1 leaf of red lettuce
1 leaf of radicchio
1 leaf of frisée
Assembly
To taste, use salt as desired
1/4 teaspoon black pepper
1
In a skillet, heat 1 tablespoon of olive oil over low heat and sauté the garlic until golden
Add the curry powder and shrimp, lightly browning them
2
Remove the shrimp
In the same skillet, prepare the sauce by adding the tomato and parsley
3
In another skillet, sauté the mushrooms with the remaining 1 tablespoon of olive oil
Using a metal ring mold, shape the mushroom mixture into a circle on a plate
Remove the ring
4
Arrange the shrimp over the mushrooms and finish with an arrangement of leaf tips
5
Distribute the tomato sauce around the assembly
6
Season the salad with salt and black pepper to taste.
