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February 19, 2009

Shrimp Salad

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 Recipe by : ,Grants , USA
19.2.2009
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Ingredients:    
Cooked Shrimp, peeled and deviened - 1/2 Kg
Celery - 1/4 cup
Carrots   - 1/4 cup
Red Onion - 1
Green chilies - 1-2 nos
Spring Onion  - 1/4 cup
Mayonnaise - 1/2 cup
Pepper -  To taste
Salt - To taste

For Garlic Mayonnaise

Beaten eggs - 2 Nos
Salt - To taste
Dry Mustard - 1/4 tsp
Lemon Juice - 4 Tbs
Olive or Sunflower Oil - 1 1/2 Cup
Roasted Garlic - 1/2 
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   Shrimp,   Carrot,   Lemon,  




Preparation for Garlic Mayonnaise

  Put all the ingredients for the Mayonnaise except oil in a blender. Blend in high speed until all the ingredients are well blended. Add oil in a slow and steady stream. If the mayonnaise is too thick add a few drops of lemon juice. The extra mayo can be kept in the refrigerator for up to a week.

Preparation for Shrimp Salad

Cook the shrimp on a medium flame with enough water, salt and pepper. Optionally you could add a squeeze of lemon juice, 5-6 whole peppercorns, red onions sliced fairly thin, fresh green chilies if you like it hot, a clove of garlic, a pinch of grated fresh ginger, 2-3 pieces of celery and carrot pieces when you boil the shrimp. Drain the remaining water and set the shrimp aside to cool. The strained liquid could be used as a stock to flavour other dishes. 

Cut all the vegetables into small pieces. In a medium sized bowl, combine all the vegetables and half a cup of Mayonnaise sauce with the boiled shrimp. Add salt and pepper to taste. Mix till everything is well combined. Refrigerate for about 30min.to1 hour. before use.

We can use Shrimp salad as a filling for sandwiches or rolls, or as a topping on cucumber, tomato or a piece of lettuce.

 
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