How to Prepare Any-night-of-the-week Palm heart, shrimp, watercress and confit tomato in extra virgin olive oil from Spain salad

Palm heart, shrimp, watercress and confit tomato in extra virgin olive oil from Spain salad. Palm heart, shrimp, watercress and confit tomato in extra virgin olive oil from Spain salad instructions. Place the palm heart, the confit tomatoes, the watercress sprouts, the pequi vinaigrette and the shrimp on a serving dish. Finish it off with a few drops of Extra Virgin Olive Oil from Spain.

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Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, palm heart, shrimp, watercress and confit tomato in extra virgin olive oil from spain salad. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Palm heart, shrimp, watercress and confit tomato in extra virgin olive oil from Spain salad instructions. Place the palm heart, the confit tomatoes, the watercress sprouts, the pequi vinaigrette and the shrimp on a serving dish. Finish it off with a few drops of Extra Virgin Olive Oil from Spain.

Palm heart, shrimp, watercress and confit tomato in extra virgin olive oil from Spain salad is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Palm heart, shrimp, watercress and confit tomato in extra virgin olive oil from Spain salad is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have palm heart, shrimp, watercress and confit tomato in extra virgin olive oil from spain salad using 24 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Palm heart, shrimp, watercress and confit tomato in extra virgin olive oil from Spain salad:

1. Prepare 11 of oz. of tinned palm hearts.
2. Make ready 6/8 of shrimp.
3. Get 1 of tbsp. of lime juice.
4. Get 3 of tbsp. of pequi vinaigrette.
5. Make ready 4 of tbsp. of Extra Virgin Olive Oil from Spain (3 tablespoons to marinate the shrimp and 1 tablespoon to cook the shrimp).
6. Take 2 of tsp. of pepper.
7. Prepare 2 of tsp. of salt.
8. Get 10 of units of confit tomato.
9. Get 4 of tsp. of watercress sprouts.
10. Make ready of For the tomato confit:.
11. Get 1 of cup of Extra Virgin Olive Oil from Spain.
12. Make ready 7 of oz. of dried tomatoes.
13. Take 2 of tsps. of salt.
14. Prepare 2 of tsp. of pepper.
15. Get 1 of spring of rosemary.
16. Take 1 of spring of thyme.
17. Get 1 of bay leaf.
18. Take 1 of clove of garlic.
19. Make ready of For the pequi vinaigrette:.
20. Take 1 of cup of Extra Virgin Olive Oil from Spain.
21. Get 2 of tbsp. of lime juice.
22. Get 1/3 of cup of canned pequi.
23. Make ready 2 of tsp. of salt.
24. Prepare 2 of tsp. of pepper.

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Steps to make Palm heart, shrimp, watercress and confit tomato in extra virgin olive oil from Spain salad:

1. Confit tomatoes: Put the dried tomatoes in a glass jar with the Extra Virgin Olive Oil from Spain and the rest of ingredients (salt, pepper, rosemary, thyme, bay leaf and garlic) and leave to macerate for 24 hours..
2. Pequi vinaigrette: Put the pequi in a blender with the lime juice, the salt and the pepper. Blend it until you get a fine puree. Slowly add the Extra Virgin Olive Oil from Spain until you get an emulsion..
3. Salad: Marinate the shrimp for 10 minutes in the lime juice, a tablespoon of Extra Virgin Olive Oil from Spain, salt and pepper..
4. Cut up the palm heart. Set aside..
5. Set out the shrimp in a frying pan with Extra Virgin Olive Oil from Spain..
6. Place the palm heart, the confit tomatoes, the watercress sprouts, the pequi vinaigrette and the shrimp on a serving dish..
7. Finish it off with a few drops of Extra Virgin Olive Oil from Spain..

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