Celebrity global French chef, chef of all chefs, Alain Ducasse, did something stunning. No he did not throw his toque into his fireplace. He simply removed all meat items from his menu. La planète a des ressources rares, il faut la consommer plus éthiquement, plus équitablement (Planet earth has limited resources, one must use them more ethically and more fairly). WOW!
What is your reaction to this decision from one of the most influential chefs in the world? Personally, I am very happy about it and hope others will follow.
A shrimp salad for today’s meal seems fitting then.
Shrimp saladJoumana Accad Mediterranean, Middle Eastern April 26, 2015 Main Dish, Salads, Fish/Seafood, salad, light, easy, healthy, shrimp, tagged,
Prep Time: 30 minutes
Cook Time: 10 minutes
Passive Time: 10 minutes
1 pound shrimp, peeled uncooked
1/2 cup chili oil or olive oil
1 whole avocado peeled
2 large lemons squeezed
1 cup chickpeas cooked (if canned, rinsed, drained)
8 ounces arugula, chopped or fresh spinach, chopped
1 teaspoon sea salt to taste
1. Heat the chili oil in a large skillet over medium heat and cook the shrimps till pink, about 3 minutes. Transfer to a salad bowl. Add the greens, chickpeas, sliced avocado and toss gently. Sprinkle with the lemon, salt to taste and the chili oil. Serve immediately.
NOTE: Add more oil or lemon as needed.
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