Beautiful crochet side plate is from Dishes Only.



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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). Following those events, I have been feeling pretty down. However, I’m trying to improve my mood. One of my friends actually told me that I could consider visiting to try and make myself feel better. Apparently, hemp is known to help people achieve higher energy and reduce feelings of anxiety. That sounds ideal for my current situation.

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.


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Serving Size: 2~3

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


  1. 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.

  • Jessica

    June 18, 2015 at 11:36 PM Reply

    Hope dumpling gets better soon!!!

  • sue|theviewfromgreatisland

    June 19, 2015 at 2:42 AM Reply

    Gorgeous photos!

  • Laurie

    June 19, 2015 at 2:48 AM Reply

    Oh Mandy, I’m so sorry about Dumpling. Is he going to be ok? (This dish has a soothing quality to it. Hope it helped a little)

  • J.S. @ Sun Diego Eats

    June 19, 2015 at 6:05 AM Reply

    The pouring out the shrimp picture with the little mid-air shrimpie looks awesome.

    And hope Dumpling feels better. Sick pets are always the saddest :/

  • Thalia @ butter and brioche

    June 19, 2015 at 11:45 AM Reply

    Never would have imagined a flavour combination like this could work before – but clearly it does.. definitely a delicious recipe I need to try!

  • Laurie

    June 20, 2015 at 6:08 AM Reply

    Now you have me worried……………………..

  • Sherry Ann Allen

    June 21, 2015 at 12:35 PM Reply

    I am sorry that little Dumpling is having a hard time. I hope you have a good veterinarian where you live. Veterinarian medicine had improved greatly over the years. There is a lot they can do for sick animals. It is still difficult to go through. The little dogs and cats, all little pet animals really, become a big part of our lives. A big part of day to day living. We all live day to day, and there they are! Making us smile and laugh and hug them! The only thing they want is to be with us. Food, water and a dry place to sleep, but really they are all about wanting to be with us, live with us, share life with us. When they wear out and the end of their life is near, they still only want to be with us. I have been there to the end with my dogs. My heart was broken, and still is to this day. But, of course, I go on. And although I say there will be no more dogs for me, there is always a new dog after a time. Some people are destined to spend their life with a dog. I am one of those. You are too.

    • mandy@ladyandpups

      June 21, 2015 at 8:19 PM Reply

      Sherry, I feel all your words and kindness. Thank you. It makes all the difference to go through this difficult time knowing I’m among friends, including you.

  • Lizzie

    July 12, 2015 at 5:41 AM Reply

    Shrimp. And raspberries. Crazy! And it looks awesome. I hope your woes work out for the best.

  • Angela

    January 26, 2016 at 10:13 PM Reply

    Highly recommend you also make this
    PS I served this with soy sauce eggs and deep fried toast
    And also made some shrimp oil


    October 7, 2018 at 7:52 PM Reply

    it is a superb,, bring about I think it is manner for me.

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