Contents
Shrimp and cucumber salad for a special dinner. Video
Light salads with shrimps and cucumbers are wonderful low-calorie meals for women. Delicate seafood meat goes well with the fresh juiciness of crispy vegetables and the delicate taste of an exquisite sauce.
Shrimp and cucumber salad
Light shrimp salad with cucumbers and green peas
Ingredients: – 800 g of unpeeled shrimps – 2 cucumbers – 5-6 large pickled gherkins;
– 300 g of canned peas (1 can); – 30 g of parsley; – 1 tbsp. fine salt.
For the sauce: – 150 ml of natural yogurt; – 2 tbsp. olive oil; – 1 tbsp. apple cider vinegar; – 1 tsp. Russian mustard; – 0,5 tsp. honey; – 1 clove of garlic; – 0,5 tsp. collecting seasonings for sauce (for example, Provencal herbs); – salt.
Pour 1 liter of water into a saucepan, put on fire and salt. Defrost frozen shrimp at room temperature or in the microwave. When the water boils, throw the seafood into it. Their cooking time depends on the size and the presence of preliminary heat treatment.
Gray, i.e. cook fresh-frozen, small shrimps for 5 minutes, and red (boiled-frozen) – 1 minute. If you took a royal look, then add another minute
Let the shrimp cool and work on the other salad ingredients. Cut the cucumbers and gherkins into small cubes. Transfer the green peas to a colander and drain. Free the finished shrimps from the shell and hard tail, leave the small ones as they are, cut the large ones in half. Put all the ingredients in a salad bowl, fill with the dressing and mix well.
You can take ordinary mayonnaise as a sauce, but it is better to make homemade yogurt sauce, then the salad will not only be tasty, but also dietary and healthy. Combine vinegar, slightly warmed honey, olive oil and seasonings. Add crushed garlic, yogurt and mustard to this liquid, salt to taste. Mix the sauce until smooth with a spoon or blender and season with salad. Sprinkle chopped parsley over the dish.
Gourmet Shrimp Salad “Sea Breeze”
Ingredients: – 700 g of shrimp in a shell; – 1 large cucumber; – 200 g of Chinese cabbage; – 100 g of olives with anchovy or salmon; – 20 g each of celery and parsley; – 1 tbsp. salt (for cooking shrimp).
For the sauce: – 3 tbsp. olive oil; – 2 tbsp. lemon or lime juice; – 1 tbsp. mustard; – 0,5 tsp. white sugar; – 0,5 tsp. salt; – a pinch of ground black pepper; – 1 clove of garlic.
Cook the shrimp as described in the previous recipe. Cut the cucumber into slices and the Chinese cabbage into large cubes. Cut the olives into transverse rings. Place all vegetables and pickles, as well as shrimp and chopped herbs in a salad bowl. Combine butter, lemon juice and mustard, season with sugar, salt and pepper, add crushed garlic and season salad.