Shrimp Salad with Pineapple, Cheese and Yoghurt Mustard Dressing

by Editorial Staff

Salad with shrimp, pineapple, cheese and mustard-yoghurt dressing will surely be appreciated by all seafood lovers. The salad can be prepared both for every day and for the festive table. The mustard-yoghurt dressing perfectly complements the flavor of the ingredients used.

Cook: 30 mins

Servings: 2

Ingredients

  • Shrimp – 900 g (peeled – 200 g)
  • Canned pineapples – 100 g
  • Hard cheese – 50 g
  • Egg – 1 pc.
  • Lettuce leaves – 30 g
  • Bay leaf – 1 pc.
  • Lemon juice – 1 tbsp

For refueling:

  • Natural yogurt without additives (I have Greek) – 2 tbsp
  • Mustard – 1 teaspoon
  • Dried garlic – 0.25 teaspoon
  • Salt to taste
  • Ground black pepper – to taste

Directions

  1. Prepare all ingredients. Most often in the supermarket you can find boiled and frozen shrimp. If you’re lucky, you can use fresh or fresh frozen. I bought medium sized cooked frozen shrimp. Buy plain yogurt for dressing. You can use Greek yogurt to make the dressing thicker.
  2. Place the shrimp in a colander and hold under cold running water to thaw the ice crust.
  3. Pour water into a deep saucepan. Usually, water is used twice as much as shrimp. Bring water to a boil. Add bay leaf, lemon juice and about 1 teaspoon of salt. Dip the shrimp in boiling water, bring to a boil over high heat. Boil the shrimp for 2 minutes. Drain them immediately in a colander and rinse with cold water to stop the cooking process
  4. Peel the shell of the shrimp. Peeled shrimp weight – 200 g.
  5. Cut the delicious hard cheese into cubes. Choose the size of the cut at your discretion.
  6. Remove the canned pineapples from the syrup, blot with a paper towel and cut into small pieces.
  7. Wash the egg with warm water. Put the egg in a saucepan, cover with cold water, salt water.
  8. Boil the egg for 10 minutes from the moment it boils. Cool in cold water. Peel the egg and cut into 4 wedges.
  9. For the sauce, combine yogurt, mustard, dried garlic, a little salt and ground pepper to taste.
  10. Rinse the lettuce leaves well and pat dry with a paper towel. Tear lettuce leaves into random pieces with your hands. On a flat plate (I have a plate with a diameter of 22 cm), place the torn lettuce leaves. Place the egg slices on the lettuce leaves.
  11. Add slices of cheese and pineapple.
  12. Arrange the shrimp. Serve the shrimp, pineapple and cheese salad with mustard yogurt dressing.
  13. Pour sauce over the salad immediately before use.

Bon Appetit!

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