I added spinach, sliced strawberry, and crushed walnuts to a bowl while I seared the shrimp in a mix of grapeseed and olive oil (start grapeseed, raise to high heat, drop halved shrimp, add olive oil, cook in residual heat).

Closer

Once the shrimp were cooked and added to the bowl, I deglazed the pan with balsamic, adding a splash of soy sauce and a few muddled strawberry slices. That became the dressing for the salad, which was then tossed and plated.

Even more closlier

Finally, I added cracked black pepper and crumbled pecorino romano on top to round out the flavors.

    • LoneGansel@lemmy.worldOPEnglish
      2·
      1 year ago

      Thank you! Having done chicken berry salads to death, I wanted to see what other lean proteins might work well with the flavor profile of a berry salad.

      Shrimp is paired with other sources of citric acid like lemons and limes like chicken, so I figured the citric acid from berries permitted the protein swap. Based on the reception I’m getting to this post my guess is I’m toeing the line on what’s considered acceptable pairings.

      I’m not going to say fish and fruit should be combined blindly, but in this context it works. At least, it works for me, and since that’s the only person I’m feeding, it works! :)