Cobb Style Shrimp Salad
with tomato, cucumber, hard boiled eggs, corn and a creamy dill sauce
Informations supplémentaires
25 min.
|
413 kcal
|
easy
|
|
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