Lagoon shrimp salad

Preparation

Thoroughly wash the lagoon shrimp with cold water and then peel.

Boil salted water in a pan and add the schie. When the water returns to the boil, drain and place the schie in a bowl.

Prepare a bed of arugula in 4 terrines.

When the schie are tepid, add oil, a pinch of salt, chopped parsley and a sprinkling of pepper. Mix well, arrange in the 4 terrines on the bed of arugula, then serve.

Serves 4

  • 400g (1 lb) of schie (lagoon shrimp)
  • 200g (½ lb) of arugula
  • 1 sprig of chopped parsley
  • extra virgin olive oil
  • salt
  • pepper

Recommended: Pinot Grigio

Technical data

Harvest time: Late August.
Wine processing: In stainless steel tanks under controlled temperature.
Ageing: 4 months long in stainless steel tanks.
Tasting notes: Straw Yellow, intense and fruity perfumes with nice mineral and flowery notes. Taste is smooth and elegant, rounded, aromatic and fresh.
Alcohol: Alcohol 12% Vol.
Food matching: Starters and fish.
Serve: Serve at 10-12° C, open at the moment.
Size: Bottle 0.75 l.

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