Beautiful crochet side plate is from Dishes Only.
THE OVERALL FLAVOURS ARE NON-AGRESSIVE, WITH THE TANGY AND SWEET INTENTION TO KEEP CALM, AND CARRY ON
Sorry, not particularly in a mood to talk today. That can happen I’ve been powering through a day of anxiety attack, set off by my son Dumpling who so randomly decided that I too, should have a heart attack. (If you needed recap, I have a very sick dog, whose apathetic small heart for the better part of his 15-years of unsocial life, sort of like the Grinch, have grown unstoppably large in the past 2 years. Except that in the medical world, instead of Christmas, this would be called a congestive heart failure).
So here, I leave you with a summer shrimp salad starring my most recent obsession, the puny little sweet succulence that is Norwegian cold water shrimps (yes, like IKEA’s). These shrimps have a almost candy-like sweetness which balances wonderfully with just a dab of mayonnaise and Dijon mustard, and the bursts of tartness of frozen raspberries (keep the whole thing cold, you see). The overall flavours are non-agressive, with the tangy and sweet intention to keep calm, and carry on, especially on a slice of well-buttered rustic bread and a lightly sea salted soft-boiled egg. I think, I hope, that if I just eat enough of these, I may be able skip my next dosage of prozac. Here, you try it.
Norwegian small shrimps usually come precooked and frozen (yes, like those in IKEA). If you can't find it in the freezer section, you can substitute with the equivalent amount of cooked shrimp meats in weight (like tiger shrimps or etc), but the salad will lack its natural sweetness.
- 17.6 oz (500 grams) precooked Norwegian small shrimps (you should have around 6.7 oz/190 grams of meats)
- 1 tbsp finely chopped scallion or chive, green parts only
- 2 tsp (12 grams) mayonnaise
- 2 tsp (14 grams) Dijon mustard
- 1/4 tsp sugar
- 4.4 oz (125 grams) frozen raspberry or blackberry
- Sea salt and pepper to taste
- Buttered bread and soft-boiled egg to serve
- Let the shrimps thaw at room temperature, then peel them and keep the heads and shells (make great shrimp stock or oil! you can also use this type of shrimp for the previous "tom yum goong tomato gazpacho" recipe). Mix the peeled shrimps with chopped scallion, mayonnaise, Dijon mustard, sugar and season with a good pinch of sea salt and freshly ground black pepper. Break the frozen raspberry (or blackberry) into large chunks and mix evenly with the shrimp salad, then garnish with torn fresh mint leaves if you'd like. Serve immediately with generously buttered bread and soft-boiled egg seasoned with a bit of sea salt'n pepper.