Don’t let the headline fool you. The “light eating” is not related to dieting. It is about eating something that tastes good, is filling and satisfying, while not being heavy. The best part is that it is easy to prepare.
With the ongoing soaring temperatures sapping energy, I don’t feel like being in the kitchen for too long. These days, I have been making various dips, spreads and salads that can go with crackers, bread, Sada roti, or on a bed of lettuce, particularly crisp iceberg lettuce. Last week I picked up a packet of shrimp with the intention of making a bunjal (dry curry) to have with dhal and rice. However, when the time arrived, I changed my mind and instead, made a salad.
I have not made or eaten shrimp salad in ages so this was a pleasant surprise. When you haven’t eaten certain things for a long time, you tend to forget what they taste like, especially when prepared a certain way. And then you ask yourself, why don’t I make this more often.
Shrimp salad, as I said, is very easy to prepare. Letting it chill well for the flavours to meld is key. I’d recommend at least 4 hours, overnight is even better. The salad will keep for 2 – 3 days in the refrigerator although I don’t think it will last that long because you’ll be done eating it the day after you’ve made it.
THE SHRIMP
Use the larger shrimp that we refer to as prawns – medium to small. However, if you are accessing imported shrimp with their sizes graded by numbers then any of these would work: 31 – 40 per pound (large), 41 – 50/51 – 60 per pound (medium). It is a matter of personal preference. The things to consider are that you want the shrimp to be bite-size. And frankly, if you like, you can cut the large shrimp in half or if you get jumbo shrimp, chop them into bite-size pieces.
The shrimp should preferably be shell-on and deveined.
Some imported packaged shrimp come cooked, if you feel comfortable and confident using it, defrost completely, rinse with fresh water, and pat very dry before using for the salad.
THE DRESSING
Mayonnaise, mustard, salt and fresh ground black pepper are what I used but you can add a splash of vinegar, Worcestershire sauce and a sprinkling of your favourite all-purpose seasoning. In other words, make the flavouring of the salad your own.
OTHER INGREDIENTS
This is another case of making it your own. To my salad I added finely chopped pickled cucumbers, chopped stalk celery, finely diced red onions, hot peppers and parsley.
HOW TO MAKE IT
Prepare a bowl with ice and ice-cold water and set aside.
Cook the shrimp shell-on by adding it to a pot of boiling water. Cook for only 1 to 1½ minutes (it is not necessary for the pot to come back to a boil after adding the shrimp). The shrimp should be pink and opaque. Remove immediately from the pot and add to the ice-water bath and let cool completely for about 15 – 20 minutes. Remove the shrimp from the water bath, peel the shrimp, pat dry with paper towels and set aside.
In a bowl, mix together the dressing then add the shrimp and other ingredients and toss well to mix and coat everything with the dressing. Taste and adjust seasoning if necessary. Cover tightly and transfer to the refrigerator until ready to serve.
TO SERVE
If serving it as part of a meal, place the salad in a dish inserted into a bowl with ice to keep it cold.
If serving it for yourself, then simply spoon it over bread, crackers, flatbread or atop a bed of lettuce (which is how I had mine).
Enjoy!
Cynthia
