Boil hard-boiled eggs, clean and cut into small cubes, let the shrimp thaw and fry in butter in a pan. Cut julienne red onions, tomatoes in four. Mix the iceberg lettuce with the onion, squeeze a little lemon juice over the salad, add the eggs and shrimp, add the pomegranate seeds and mix well. Separately prepare the dressing: mix the yogurt well with 2 teaspoons of lemon juice, salt and mix with the other ingredients. Add the rest of the dressing and sprinkle poppy seeds, as in the pictures below.
Frozen shrimp will be left to thaw in the refrigerator in the evening (not outside in the air) or in cold water if time presses on us and we want a dinner earlier.
After thawing, the shrimp will be easily rinsed in more water, then they can be used.
For this salad, peeled shrimp (they will be left with a tail for decorative appearance) will be put in a bowl with the juice of half a lemon for approx Ten minutes the marinade ( will get that pink color).
In a tall vessel with wide walls will be placed lettuce broken pieces by hand (this method is more indicated than cut with a knife, because it will get a bitter taste), corn, cherry tomatoes cut in half and shrimp marinated.
Separately, in another bowl, make a dressing from lemon juice left, olive oil, salt and pepper, mixing with a small kitchen towel.
dressing obtained it will be added over the shrimp salad, mixing everything lightly with 2 special spatulas for mixing salads (or with 2 ordinary spoons).
Candy in a calendar box
Chocolate fruit bouquet
Box of 4 chocolate hearts
The shrimp salad will be transferred to a large round plate, it can be decorated with slices of hard boiled eggs and served with croutons of toast.
TRICKS AND IDEAS
Fresh shrimp can also be used for this salad.
After cleaning (removing the intestine) on the back with a sharp knife (with the tip of a knife or a needle) and rinsing in more water, the shrimp will be perched in a little oil and a clove of garlic (for flavor) 3-4 minutes they will turn pink.
Attention: shrimp once thawed will not be re-frozen even if they were raw or pre-cooked.
Shrimp salad with celery
Tasty, healthy and filling, this celery shrimp salad is perfect for a quick lunch - it's ready in less than 30 minutes!
Ingredients and quantities:
450-500 g cleaned and peeled shrimp, boiled
1 cup celery, cut into small cubes
1 large carrot, grated
1/2 cup onion, finely chopped
2 hard boiled eggs, cut into cubes
3/4 canonnaise cane
salt and pepper to taste