Nordic Shrimp and Corn Salad from Ricardo
Prep Time
Cooking Mode
14 oz (400 g) oz frozen Nordic shrimp
3 tbsp (45 ml) tbsp mayonnaise
2 tbsp (30 ml) tbsp lemon juice
¼ tsp (1 ml) tsp sambal oelek
to taste Salt and pepper
2 cups (280 g) cup frozen corn
2 stalks celery
1 red bell pepper
1 green onion
1 tbsp (15 ml) tbsp lemon juice
1 tbsp (15 ml) tbsp olive oil
¼ cup (11 g) cup chopped fresh basil or cilantro
4 cups (100 g) cup arugula
to taste Salt and pepper
14 oz (400 g) oz frozen Nordic shrimp
3 tbsp (45 ml) tbsp mayonnaise
2 tbsp (30 ml) tbsp lemon juice
¼ tsp (1 ml) tsp sambal oelek
to taste Salt and pepper
2 cups (280 g) cup frozen corn
2 stalks celery
1 red bell pepper
1 green onion
1 tbsp (15 ml) tbsp lemon juice
1 tbsp (15 ml) tbsp olive oil
¼ cup (11 g) cup chopped fresh basil or cilantro
4 cups (100 g) cup arugula
to taste Salt and pepper
Directions
1In a bowl, combine all the ingredients. Season with salt and pepper.
2In another bowl, combine the corn, celery, bell pepper and green onion. Add the lemon juice, oil and basil. Toss well. Season with salt and pepper.
3If desired, in the bottom of a glass salad bowl, arrange the shrimp salad. Layer with the corn salad. Top with the arugula.
4Toss before serving.
Disclaimer
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Personal Note
Personal Note