Saturday,22 September, 2018
Current issue | Issue 1400, (5 - 11 July 2018)
Saturday,22 September, 2018
Issue 1400, (5 - 11 July 2018)

Ahram Weekly

Shrimp potato salad

Shrimp potato salad
Shrimp potato salad

Serves 4

 

Ingredients:

250 gm peeled, deveined tiny shrimp

600 gm potato

1/2 cup green onion (chopped with good green stems)

1/4 cup celery heads (finely chopped)

1 cup avocado (diced)

1/4 cup fresh dill 

1/2 cup sour cream

1/2 cup yoghurt 

1 tbsp seeded mustard

1 tsp crushed garlic

Juice of 3 lemons

Salt + pepper

 

Mixture for cooking shrimp:

2 litres of water

1 onion ( chopped in 4)

4 garlic cloves (peeled, whole)

3-4 bay leaves

1 clove 

1 mastic pod

Salt + pepper

 

Method:

In a large cooking pot; add all ingredients of mixture for cooking shrimp.  Bring to a boil.  Lower heat to medium and simmer, until liquid is reduced to a minimum.  Add rinsed, drained shrimp.  Boil, covered and simmer over medium heat; for ten minutes only.  Strain.  Discard mixture.  Allow shrimp to cool off completely.  Meanwhile, cook potato in salted boiling water for twelve minutes; or until al dente.  Remove from hot water.  Peel and cut into cubes.  When completely cooled and comes to room temperature; mix with shrimp, onion, avocado, celery heads and half dill quantity.  In a small jug; mix well combined sour cream, yoghurt, mustard, garlic, lemon juice, salt and pepper.  Pour over shrimp mixture.  Stir gently to mix and combine well.  Transfer into a serving bowl.  Sprinkle remaining quantity of dill on top and serve.

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