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Shrimp and corn salad

0
2273
Kitchen European
Calorie content 148.6 kcal
Portions 5 port.
Cooking time 25 minutes
Proteins * 7.9 gr.
Fats * 11.1 gr.
Carbohydrates* 4.9 gr.
* per 100 gr. product
Shrimp and corn salad
Content

A salad for lovers of seafood and connoisseurs of seafood dishes. When combined with other ingredients, shrimp - a seemingly lean product, opens up, and their taste becomes bright and unique. Juicy corn and fresh cucumber fill this quick dish with amazing colors.

Ingredients

Cooking process

step 1 out of 6
Boil the eggs for 10 minutes, hard-boiled, wash the cucumber well, tumble the corn in a colander to remove the liquid. Defrost shrimps at room temperature, unpeeled - peel from the shell.
step 2 out of 6
Cut off the tails of the cucumber and cut it first longitudinally, then into strips, and then chop it into a dice and transfer to a bowl.
step 3 out of 6
Remove the shells from the eggs and chop them with a knife, add to the cucumber.
step 4 out of 6
Place the defrosted shrimp and corn there.
step 5 out of 6
Add mayonnaise and sour cream, this dressing is more delicate than mayonnaise alone. Mix everything well with a spoon until smooth.
step 6 out of 6
Place cling film in a small serving plate and place a serving of salad, tamp it tightly, cover with a flat plate for individual serving and turn over with a sharp motion. Remove the top plate and carefully peel off the film, smooth the edges.

Bon Appetit!

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