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Shrimp & Melon Sweet-Sour Oat

By 10 Febbraio 2020 Marzo 13th, 2020 No Comments



– 350 g oat grains
– 300 g shrimps peeled
– deveined, boiled and medium diced
– 2 thick slices of melon peeled and medium diced
– 120 g aged Pecorino medium diced
– 1 small zucchini julienne-cut
– 2 sprigs of lemon balm finely minced
– 2 sprigs of mint finely minced
– 6 stalks of chives finely minced
– 1 sprig of parsley finely minced
– 1 tbsp. honey
– 3 tbsps. apple cider vinegar
– 9 tbsps. EVO
– salt to taste
– pepper to taste


Fill a pot with abundant salted water and cook the oat for ab. 45 minutes. Once cooked, rinse oat under running cold water, drain and dress it with 3 tablespoons of EVO. Meanwhile, prepare the dressing by mixing apple cider vinegar with salt. As soon as salt dissolves, add in honey and EVO and emulsify until obtaining a sort of cream.

At this point, incorporate the minced herbs and the shrimps. Let them marinate for 15-30 minutes in the fridge. Right after, place the zucchini, pecorino, melon, marinated shrimps and oat together in a terrine and add some extra EVO to taste. Let it rest in the fridge for 10-20 minutes before serving.

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