The combination of shrimp with canned corn is almost the favorite in many families. I propose to prepare a delicious, juicy, light and at the same time high-calorie salad, which will please everyone without exception.
Ingredients:
- Tiger shrimps - 150 g
- Canned corn - 100 g
- Fresh cucumber - 100 g
- Chicken egg - 3 pcs.
- Mayonnaise - 2 tablespoons
- Salt to taste
- Ch.m. pepper - taste
- Hard cheese - 50 g
- Lean oil - 1 tsp
How to cook:
To make a shrimp and corn salad, prepare all the food you need. Defrost shrimp tails beforehand. Put chicken eggs to boil, after boiling water, boil them for no longer than 10 minutes, then cool in cold water, peel them. Wash and pat the fresh cucumber dry.
First you need to cook the shrimp. They can be boiled, but I prefer to lightly fry them in a minimal amount of lean refined oil, since this is the method that maximizes their taste.
So, fry the tails for 1.5 minutes on each side. Cool them down, peel them off and don't forget about the intestines.
Peel the cucumber from the tail, cut into thin strips or cubes. Place in a deep bowl, add grated hard cheese.
Open a can of corn. Drain the liquid, transfer the grains to the salad.
Cut the shrimps into large pieces, pour into a bowl with the rest of the ingredients.
Season with salt and pepper to taste. Season the salad with delicious good quality mayonnaise from a trusted manufacturer. Mix everything thoroughly.
If you plan to serve the dish at a certain time, then you need to refuel it just before serving, so that the cucumbers do not let the juice out and do not make the salad watery.
The salad can be served in portions by placing it on a plate using a serving ring.
Enjoy!
Author: Tatiana Chudovskaya
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