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Crevettes Kadaïf, pousses d’épinards

Serves : 6 people
Preparation : 30 minutes
Cooking : 10 minutes

Ingredients

Instructions

  • Preparing the shrimp
    • Melt the butter.
      Wrap the shrimp in kadaïf dough and place them on a baking sheet lined with parchment paper.
    • Preheat your oven to 200°C (gas mark 6/7).
      Using a pastry brush, brush the shrimp with melted butter.
    • Bake for 10 minutes.
  • Preparing the salad
    • Meanwhile, make the dressing by mixing the oil and lemon juice.
      Season with salt and pepper, then taste.
    • Dress the sprouts with this vinaigrette.
  • Preparing the sauce
    • Rinse and chop the mint, then mix it into the yogurt.

    • Notes

    You can try the following variations:

    • Replace the baby spinach with lamb's lettuce and/or arugula.
    • Replace the baby spinach with red endive, carmina, or fennel.
    • Let the shrimp marinate in a mixture of oil and lemon juice before cooking.
    • Variation with yogurt sauce: tomato sauce + cinnamon.