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Shrimp salad

cannellette:

It has been too hot for any “real” cooking the past week, which explains the lack of posting. We have been eating easy dishes, reheating leftovers or freezer stock or went for takeout. This was actually our dinner from last Sunday: retro shrimp salad! Easy as anything. The recipe is my mother in law’s and has been in the family for ages. 

Retro Shrimp Salad
for 4 people

Ingredients

  • 500 gr of small cooked shrimps, Crangon Crangon they are called, so Wikipedia tells me.
  • 2,5 tablespoons of mayonnaise (I use yoghurt mayonnaise, it is lighter, you can mix 2 tbsp of mayonnaise with half a tbsp of yoghurt for the same effect)
  • lemon juice, a squeeze to taste
  • freshly chopped chives, to taste but I like LOTS of it
  • a pinch of dried garlic powder or a bit of finely chopped fresh garlic
  • sea salt and ground black pepper to taste

To serve: little gem lettuce and slices of toasted bread

Method

Mix the mayonnaise with the salt and pepper, garlic powder, lemon juice and chives, taste to check the seasoning and stir in the prawns. Serve with toasted bread and little gem lettuce. 

Fuss free cooking - ideal for hot weather. 

thekitchenrecipes: Celery and Grapefruit Salad with Parmesanserves two 6 stalks celery, chilled 1 grapefruit, chilled Pinch sugar Extra-virgin olive oil, of finishing quality Kosher salt and freshly ground black pepper Parmesan cheese Slice the celery thinly at an angle using a sharp knife or a mandoline. Cut the ends of the grapefruit then stand it on one flat end to carefully slice away the peel. Cut into slices or segments, (See pictorial instructions here for peeling and segmenting the grapefruit.) Toss the sliced grapefruit and celery thoroughly in a bowl. Season with a pinch of sugar, olive oil, salt and pepper. Shave a little bit of Parmesan with a vegetable peeler or with the mandoline. Toss with the salad. Heap the salad on two plates, and garnish with a few more substantial shavings of Parmesan. Eat immediately, or chill until serving. thekitchenrecipes: Celery and Grapefruit Salad with Parmesanserves two 6 stalks celery, chilled 1 grapefruit, chilled Pinch sugar Extra-virgin olive oil, of finishing quality Kosher salt and freshly ground black pepper Parmesan cheese Slice the celery thinly at an angle using a sharp knife or a mandoline. Cut the ends of the grapefruit then stand it on one flat end to carefully slice away the peel. Cut into slices or segments, (See pictorial instructions here for peeling and segmenting the grapefruit.) Toss the sliced grapefruit and celery thoroughly in a bowl. Season with a pinch of sugar, olive oil, salt and pepper. Shave a little bit of Parmesan with a vegetable peeler or with the mandoline. Toss with the salad. Heap the salad on two plates, and garnish with a few more substantial shavings of Parmesan. Eat immediately, or chill until serving.

thekitchenrecipes:

Celery and Grapefruit Salad with Parmesan
serves two

6 stalks celery, chilled
1 grapefruit, chilled
Pinch sugar
Extra-virgin olive oil, of finishing quality
Kosher salt and freshly ground black pepper
Parmesan cheese

Slice the celery thinly at an angle using a sharp knife or a mandoline. Cut the ends of the grapefruit then stand it on one flat end to carefully slice away the peel. Cut into slices or segments, (See pictorial instructions here for peeling and segmenting the grapefruit.) Toss the sliced grapefruit and celery thoroughly in a bowl. Season with a pinch of sugar, olive oil, salt and pepper. Shave a little bit of Parmesan with a vegetable peeler or with the mandoline. Toss with the salad.

Heap the salad on two plates, and garnish with a few more substantial shavings of Parmesan. Eat immediately, or chill until serving.

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foodforjubilee: Smoked Salmon Stuffed With Potato Salad | The Daily Spud foodforjubilee: Smoked Salmon Stuffed With Potato Salad | The Daily Spud

foodforjubilee:

Smoked Salmon Stuffed With Potato Salad | The Daily Spud