Yummy A great starter recipe: Shrimp and cucumber salad with mint vinaigrette
Photo by Juta Kübarsepp for the May 2013 issue of Kodu ja Aed ("Home and Garden", an Estonian monthly)
Baca Juga
Shrimp salad with cucumber and mint
(Kurgi-krevetisalat mündiga)
Serves 4 to 6 as a starter
Adapted from Ellie Krieger
Photo by Juta Kübarsepp for the May 2013 issue of Kodu ja Aed ("Home and Garden", an Estonian monthly)
400 gram cooked shrimps (peeled weight)
1 long cucumber
a large handful of fresh mint
2 Tbsp extra virgin olive oil
1 Tbsp freshly squeezed lemon juice
1 Tbsp finely grated lemon zest
sea salt and freshly ground black pepper
Drain the shrimps thoroughly. (If using frozen shrimps/prawns, then defrost them slowly overnight in the fridge).
Rinse the cucumber, then peel and cut into small cubes. If the seeds are rather large, then scoop the soft seeded part out first.
Chop the fresh mint leaves finely.
In a bowl, mix the shrimps, cucumber and mint. Drizzle with olive oil and lemon juice, sprinkle with lemon zest and season with salt and pepper. Toss everything gently together.
Serve at once or macerate in the fridge for a few hours.
Similar recipes:
Kalyn added Sriracha sauce to Ellie's version and got Spicy shrimp and cucumber salad with lemon, mint and cumin
Burmese shrimp and cucumber salad @ Girl Cooks World
Shrimp salad on cucumber slices @ Gina's Skinny Recipes
Shrimp and cucumber salad with dill vinaigrette @ Epicurious
Shrimp and cucumber salad with horseradish mayonnaise @ Bon Appetit
Seared shrimp with cucumber salad @ Martha Stewart
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