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Cobb Style Shrimp Salad

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Cobb Style Shrimp Salad

with tomato, cucumber, hard boiled eggs, corn and a creamy dill sauce

Informations supplémentaires
25 min. | 413 kcal | easy | Express | Printable version
1. Setup Thinly slice the cucumber and the eggs. Cut the tomato into pieces. Chop the dill. Drain and rinse the corn. Remove the tails from the shrimps.
2. Cook the shrimp Pat the shrimp dry. Mix with the spices, 1 tsp. of sugar, some salt and some pepper. Warm up a drizzle of oil in a pan over medium-high heat. Cook the shrimps 2-3 minutes on each side or until they're fully cooked.
3. Make the sauce Mix the sour cream with the dill (to taste), a drizzle of oil, 1 tsp. of red wine or cider vinegar, 2-4 tbsp. of water (to taste), some salt and some pepper.
4. Plate your dish Mix all the vegetables with the eggs, the shrimps and the sauce. Bon appétit!
250gShrimps
2unitEgg
2unitSour Cream
1unitDill
1unitCorn Kernels
1unitTomato(es)
1unitLebanese Cucumber(s)
80gBaby Spinach
5gSpice Mix (onion powder,paprika)
What you need Pan, Bowls, Strainer.
413 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 22g
7%
fat 24g
37%
cholesterol 358mg
119%
fiber 4g
16%
protein 29g
saturated 6g
30%
sodium 842mg
35%
sugar 6g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg