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Shrimp salad with crab sticks and cucumbers

843

Kitchen European

Calorie content 108.3 kcal

Portions 4 port.

Cooking time 30 minutes.

Proteins * 6.6 gr.

Fats * 6.5 gr.

Carbohydrates* 6.8 g

Shrimp salad with crab sticks and cucumbers

Content

I suggest making a quick and easy salad with shrimps, crab sticks and cucumbers. You've probably tried a similar salad, or maybe you even have a recipe for a similar salad in your cookbook. Salad with shrimps, crab sticks and cucumbers can be prepared for a festive table and diversify the menu.

Ingredients

Crab sticks 250 g Canned corn 250 g Egg 3 pcs. Fresh shrimps 150 g Cucumbers 1 PC. Ground black pepper taste Salt taste Mayonnaise taste Parsley taste

Cooking process

Cut the crab sticks into cubes and place in a deep container.

Place the chicken eggs in a small saucepan, cover with cold water, bring to a boil and cook hard. Then cool and peel. Cut the peeled chicken eggs into medium cubes and place over the crab sticks.

Wash the cucumbers thoroughly under running cool water, then pat dry on a kitchen towel or use paper towels, cut off the ends and cut into medium cubes, place with the rest of the ingredients. If necessary, peel the cucumbers using a vegetable peeler.

Open a can of canned corn and drain the liquid through a fine sieve. Then put the corn on the salad. Pour cold water into a deep saucepan, put on medium heat and bring to a boil. Place the peeled shrimp and boil in boiling water for 3-5 minutes. Cool the boiled shrimp and place in the salad.

Salt the salad and add black pepper to taste. Season with mayonnaise.

Stir the salad thoroughly.

Rinse the parsley under running water and shake off excess moisture. Put the salad on portioned plates, garnish with parsley leaves. Serve the prepared salad with shrimps, crab sticks and cucumbers.

Bon Appetit!