How to Cook Perfect 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.

You can cook 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 achieve that.

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

Palm heart, shrimp, watercress and confit tomato in extra virgin olive oil from Spain salad instructions

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..