Style and Spice by Larry Edwards

Author:Larry Edwards
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2017-04-04T04:00:00+00:00

Sautéed Prawn and Portobello Salad

(Serves 4)

As anyone who lives in an area where you have hot summers will attest to, there is no better meal on a sizzling summer evening than a salad. It is light, refreshing, and resupplies your body with the vitamins and minerals you’ve depleted during the day. Lounging out on the patio or deck with a delicious salad makes summers even more enjoyable.

Sautéed Prawns and Portobello Salad is a summer dinner salad to be cherished. You have lovely large prawns (big shrimp) and tender juicy portobello mushrooms. You also have some slight spiciness and a touch of sweet acidity with the raspberry vinegar. Enjoy this salad with a nice pitcher of sangria, and it will almost be as if every single worry in your life disappears with each forkful of this delicious delight.

Now you might be wondering, what is the difference between a prawn and a shrimp? To simplify that question, a prawn is a large shrimp. In many cases, this can be a freshwater shrimp, which can be quite large (and rather expensive). You can always substitute shrimp for prawns as they have just about the same cooking time, depending on size. You will want to use only large portobello mushrooms for this dish. The good news here is that you can either slice the portobello mushrooms yourself, or most markets will sell portobello mushrooms already sliced (which I actually do not recommend as they are often quite tough since they have been sliced days or weeks ago).

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