SHRIMP, CUCUMBER AND DRIED TOMATO COCKTAIL

INGREDIENTS

4 servings:

• 1 tablespoon fresh basil, chopped
• 1 tablespoon yoghurt
• 3 tablespoon mayonnaise
• 100 gr small shrimp, cooked
• 50 grams small semi-dried tomatoes
• Juice from one lemon
• Half cucumber
• Salt and pepper

PREPARATION

With summer right around the corner, our body begins to ask us for healthier and more balanced dished since we need more hydration in a continuous manner. That is why seasonal fruits and vegetables become our allies, thanks to their vitamin and water content, remember that most of them are 80% water and thus are very light and supply our bodies with the dose of fibre needed to feel satiated.

Today we propose a simple and very fresh recipe, shrimp cocktail with cucumbers and dried tomatoes. This shellfish is one of the most consumed, particularly during the Christmas holiday, although they can be found at the fish market year-round. Shrimp have a high iodine content, beneficial for the proper functioning of our metabolism and the regulation of our energy levels. On the other hand, they have very little fat which is why they are recommended in weight-loss diets, although it should be noted that those with high levels of cholesterol should not overindulge.

As for the dried or dehydrated tomatoes, it should be noted that they are ripe tomatoes, sun-dried skin-side up for approximately four days. When hydrating them to incorporate them into our dishes, we should heat some water over medium heat and let them soak until they are soft; there’s no need for the water to boil. Once removed from the heat, we could use thyme and oregano as well as a little bit of olive oil, in order to give them extra savour. Reserve and begin with the rest of the ingredients.

To prepare the shrimp cocktail, begin by peeling the cucumber and disregarding the seeds. It should then be thinly sliced. Next, mix the cucumber with the lemon and salt and let marinade for approximately half an hour. In a separate bowl, mix the mayonnaise (preferably home-made) with the yoghurt, adding salt and pepper to taste. Mix the peeled shrimp with the tomato, the sliced cucumber and the basil. Let it cool in the fridge before serving.