Mazzancolle alla catalana - cucinaconemidio

mazzancolle

🥗Healthier: shrimp

💰Cheaper: white fish

Shrimp is lower in calories, while white fish is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is more budget-friendly.

cherry tomatoes

🥗Healthier: heirloom tomatoes

💰Cheaper: regular tomatoes

Regular tomatoes are often less expensive.

Boil water in a large pot and add salt.

Add mazzancolle to the boiling water and cook until they turn pink, about 3-5 minutes.

Remove mazzancolle and place them in ice water to stop cooking.

Drain and set aside the mazzancolle.

In a skillet, heat olive oil over medium heat.

Add minced garlic and sauté until fragrant, about 1 minute.

Add chopped red onion and cook until translucent, about 3 minutes.

Stir in halved cherry tomatoes and cook until softened, about 5 minutes.

Add white wine and simmer until reduced by half, about 3-4 minutes.

Season with salt and black pepper to taste.

Add the cooked mazzancolle to the skillet and toss to coat in the sauce.

Remove from heat and stir in chopped parsley and lemon juice.

Serve on a bed of arugula, drizzling with balsamic vinegar.

Cooking Techniques

Spice Level:

Allergens