Delhi is a landlocked area, so for us, the denizens of this area sea food acquires dizzy heights of gourmet food right to the level of caviar. Have you ever had caviar? I find it horrible but then people tell me its acquired taste and it’s for the nobility, not for middle class peasants like me.
Anyway I digress.
Delhi can also be hot and humid during the monsoons. Sweat and general lassitude make the kitchen feel like the inside of my oven set on slow grill. Most of the time we’ve been surviving on plain old dal-chawal or smoothies and salads. Luckily we get a whole lot of frozen shrimp in the market. Shrimp salad is easy to make and very tasty. This is one easy recipe I am fond of.
- Shrimps Large 400 gms
- Cucumber 1
- Tomato 1
- Green onion 2
- Capsicum 1
- Coriander One bunch
- Basil Two handfuls
- Mayonnaise 2 tablespoon
- Chilli garlic sauce 1 tablespoon
- Juice of 1 lemon
- Mustard 1 teaspoon (I used Colemans)
- Thaw out the shrimps
- Take a large saucepan and fill to half with water and boil it.
- While the water is heating up, chop all the herbs finely.
- Chop the capsicum, green onion and tomato into small pieces.
- When the water comes to boil, put the shrimps into the water, cook for two minutes and remove with a slatted spoon. The shrimp should be pinkish in colour. Dip the shrimp in iced water.
- In a salad bowl, mix the cooled shrimp with all the herbs and sauces.
- Mix in the mayonnaise and combine.
- Add salt and pepper to taste.
- Serve cold
- Serve on a bed of iceberg lettuce