That ‘s the second recipe that Rosita taught me ; she loves to cook fish with crispy vegetables, especially broccoli and carrots ….. here her shrimp salad and vegetables:
Ingredients for four servings: 20 medium-sized shrimps, a small plant of broccoli, two carrots, 200 grams of green beans, two stalks of celery, a leek, a small plant of Chinese cabbage (in the absence of this you can use escarole salad) , vegetable broth, salt, Sichuan pepper, extra virgin olive oil.
Wash all the vegetables; get the tops of broccoli, cut carrots and leek into slices of about half a centimeter , cut celery and Chinese cabbage into strips , cut green beans into pieces of 4 -5 cm in length. Wash shrimps and remove the shells.
In a large pan heat two tablespoons of oil, add leeks, carrots, green beans and celery. Cook for a few minutes and add a ladle of vegetable broth, cook over low heat for about 15 minutes. Then add the tops of broccoli and Chinese cabbage and cook for another 10 minutes. If the preparation becomes too dry add a little ‘of broth. Continue to simmer slowly ( vegetables should remain crisp ). Stick the shrimps in the vegetable mixture and cook stirring until they are cooked: Based on the size of the shrimp , about 10 minutes will be required to complete cooking . Remove from pan any excess broth and season the salad with 2 tablespoons of olive oil, salt and a teaspoon of pepper Sischuan. Serve warm.