Much like my adventure with the quiche, this was way too easy. But admittedly, I wanted to start with something easy and work my way up. So today after going to the gym, I stopped at the store to buy a few items to make Russian Shrimp Salad. It was pretty much a really good potato salad with shrimp. Here’s the recipe:
|1 cup (250 mL)||diced carrots|
|1-1/2 cups (375 mL)||diced peeled potatoes|
|1 cup (250 mL)||frozen peas|
|1 can (341 mL)||PC Blue Menu Whole Kernel Corn|
|1 pkg (454 g)||raw shell-on black tiger shrimp, peeled and cut in half|
|1/3 cup (75 mL)||PC Blue Menu Mayonnaise Type dressing|
|2 tbsp (25 mL)||fresh lemon juice|
|1 tbsp (15 mL)||prepared horseradish|
|1/2 tsp (2 mL)||salt|
|1/4 tsp (1 mL)||freshly ground black pepper|
|1/3 cup (75 mL)||chopped fresh dill|
- Bring medium saucepan of water to a boil. Add carrots; cook for 2 minutes. Add potatoes and return to a boil; cook for 2 minutes. Add peas, corn and shrimp and return to a boil. Reduce heat to simmer; cook for 1 minute. Drain. Transfer mixture to rimmed baking sheet. Chill for at least 45 minutes.
- In small bowl, whisk together mayonnaise, lemon juice, horseradish, salt, pepper, dill and ¼ cup (50 mL) cold water.
- Transfer chilled vegetable-shrimp mixture to large bowl. Add horseradish dill sauce; toss to coat. Divide among six plates. If desired, serve on top of Boston lettuce leaves, with sliced tomato on the side.