Shrimp Salat with Asparagus Grapefruit and Timut Pepper #23/58
Recipe – Shrimp salat
Ingredients: (enough salat for 12 half slices of wheat bread or rye bread)
- 400 grams of shrimps (drained weight)
- 200 grams of green asparagus
- 200 grams of pealed grapefruit
- 150 grams of mayonnaise ½
- 150 grams of sour cream ½
- Spice with Timut pepper – also called Timur pepper (alternatively use black pepper)
- Also spice with salt and a little bit of ketchup
Instructions:
- Prepare the asparagus by peeling off the skin of the lower half of the asparagus using a potato peeler. Cut them in half and simmer boil the upper part with the heads for 5 minutes and the lower peeled parts for 3 minutes. Salt the boiling water with 7 grams of salt for about 1 liter of water. Start by putting upper parts of asparagus in preheated pot with water and salt. 2 minus later drop the lower parts of the asparagus in. Wait for another 3 minutes and drain the water from the asparagus using a colander. Let the asparagus cool and then cut them in smaller pieces suited for your shrimp salat. Set aside the head pieces of the asparagus to be used for garnishing.
- Prepare the grapefruit. Peel it and remove the fruit meat using a small knife and your fingers as shown in video. The most intact and pretty pieces of the fruit are set aside for garnishing.
- Prepare the shrimp by squeezing the peeled shrimps in your hand to get rid of as much water as possible. You may also consider drying them up using a paper towel but it is my experience that hand squeezing is sufficient and much faster.
- Prepare the dressing. Mix mayonnaise and sour cream half and half. Spice with pepper, salt and also a little bit of ketchup that will also give your shrimp salat a slight pink color. A good dressing requires acidity but no need to add it directly in this case as it comes naturally when the salat is mixed up with the grape fruit pieces and the juice from the grape fruit.
- Mix the dressing and the prepared ingredients using a silicon scraper gently bending it in over itself as shown in video in order not to crush the ingredients. Taste the mixed salat to see if it needs more pepper, salt or ketchup.
- Transfer the finished salat to a serving dish and garnish with the set aside asparagus heads and grapefruit pieces. Done.
Important observations:
Tip for being efficient with regard to cleaning afterwards. Start by mixing your dressing in a mixing bowl big enough to also be used for mixing in the salat ingredients when they have been prepared. In that way you only need to clean one mixer bowl not two.
If you plan to use the shrimp salat for serving guests it can be made the day before and stored in the refrigerator with a plastic film cover. That makes for one dish not to worry about on the day you are busy getting everything ready for your guests.
Serving suggestions:
Shrimp salat is a lunch dish and should be served refrigerated with bread and butter. It can also be used as a starter for a dinner meal. I would prefer to serve it with sliced artisan wheat bread, but it also tastes great on roasted rye bread.
For making Scandinavian Rye Bread – Christmas edition #8/42 | HMexperience.dk
For making Homemade mayonnaise in less than 4 minutes #17/52 | HMexperience.dk
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