Recipe: Greens with shrimp and lemonade dressing

Shrimp greens and lemonade dressing, a dish that smells of the sea and summer, but can also enrich your Lent table!

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• 500 gr. grasses of the season and to our liking, cleaned

For shrimp

• 10 shrimp no 3, fresh or etc
• 1 medium carrot, sliced
• 1 medium onion, at 4
• 1 sprig of celery, finely chopped
• 1 teaspoon sweet black pepper grains
• 1 laurel leaf
• 30 ml white wine, dry
• 30 ml of vinegar
• 1 teaspoons sweet salt

For the dressing

• heads from boiled shrimp
• 50 ml lemon juice
• 1/2 teaspoon sweet orange zest
• 1 teaspoon sweet dill, finely chopped
• 100 ml of olive oil
• salt, freshly ground pepper

Procedure

1. Boil the greens in plenty of salted water for 8-10 minutes.
2. Drain and leave to cool.
3. In a saucepan pour 1 liter of water and all the ingredients for the shrimp, except the shrimp, and cook on high heat for 15 minutes.
4. Add the shrimp and cook for another 3-4 minutes.
5. Remove the shrimp and let them cool slightly.
6. Discard the remaining materials.
7. Remove the shrimp heads and put them in the multi along with the lemon, oil, salt and pepper.
8. Beat until they break into small pieces (without melting completely) and strain by pressing.
9. Add the grated lemon and dill to the lemon oil and mix.
10. Peel a squash, grate it and cut it in half horizontally.
11. Mix the greens with the shrimp and half the dressing.
12. Serve with the rest in a bowl.

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