Portuguese Shrimp Salad (Salada de Camaroes) Recipe

From Dorothy McNett's Recipe Book.

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Portuguese Shrimp Salad (Salada de Camaroes)

From Dorothy McNett's recipes at www.dorothymcnett.com. Originally from Macao cuisine and now quite popular in Portugal. Delicious and easy!

3 hard cooked eggs
1 cup cottage cheese
1/4 cup tomato juice
1 teaspoon creamy mustard
1/4 - 1/2 teaspoon hot red pepper sauce, as desired
1/4 teaspoon sea salt

about 1 pound peeled and cooked shrimp
1 avocado, sliced
1 small cucumber. cut into strips or cubes
1/4 - 1/2 cup pitted black olives
1 head romaine lettuce, or other crispy greens as desired

First hard cook the eggs by bringing a saucepan of water to a boil, then reduce it to "just below the boil". Do not have the water boiling. Slowly lower the eggs into the hot water and keep it just under the boil and cook for 8 - 9 minutes. Rinse with cold water and allow to stand a few minutes and then remove from the shells. Save one for the dressing and set the other 2 aside in the refrigerator for about 30 minutes to cool.
To make the dressing, using a food processor or blender, whirl 1 hard cooked egg with the cottage cheese, and then add the juice, mustard, pepper sauce and salt. Whirl to make a nice creamy mixture and set aside. For the salad, combine the shrimp, avocado, cucumber and black olives in a beautiful bowl and tear in the greens. Toss in the dressing and serve.

Recipe created 2016-01-31.

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