Toasts with Marinated Shrimp and Mixed Vegetables: A No-Stove Recipe
The website Real Simple offers a recipe for a quick meal that needs no cooking: toasted bread topped with pesto, marinated shrimp and a vegetable mix.
The American food website Real Simple has published a recipe for a filling, vegetable-rich meal that does not require turning on the stove. The dish is intended for times when a meal has to be prepared very quickly.
It is built on pre-cooked shrimp and ready-made basil pesto from a jar, so only the vegetables need chopping. The shrimp are mixed with cherry tomatoes, fresh corn, thawed edamame beans and roasted red pepper. The mixture is a loose take on succotash, a classic dish from the southern United States. Basil pesto spread on a slice of toasted sourdough helps hold the colorful topping in place.
Ingredients
- 340 g cooked shrimp, roughly chopped
- 100 g thinly sliced red onion
- 60 ml white wine vinegar
- 3 g grated garlic (about 1 clove)
- 5 g coarse salt
- 225 g cherry tomatoes, halved
- 200 g fresh corn kernels (from 2 or 3 ears)
- 220 g thawed, shelled edamame beans
- 120 g drained and chopped jarred roasted red pepper
- 120 g chilled basil pesto
- 8 slices of toasted sourdough bread (about 1.3 cm thick)
- 10 g small fresh basil leaves
Preparation
In a medium bowl, combine the shrimp, onion, vinegar, garlic and 1.5 g of the salt, and leave to marinate for 10 minutes. Add the tomatoes, corn, edamame, pepper and the remaining 3.5 g of salt, then stir everything together. Spread 15 g of pesto on each slice of bread, top with 120 g of the shrimp and vegetable mixture, and garnish with fresh basil leaves.
Tips
To cook the shrimp yourself, bring salted water to a boil in a pot, remove it from the heat and add the shrimp. Leave them for three to five minutes until done, then drain and let them cool before adding them to the marinade. If fresh corn is unavailable, thawed frozen corn can be used instead.
