Salada russa com camarão

Ingredients

• 6 boiled potatoes
• 150g of frozen peas and carrots
• 100g of chopped shrimp meat
• 4 whole shrimp
• 3 chopped hard-boiled eggs
• 4 tablespoons of mayonnaise
• Salt and pepper to taste
• Fresh basil leaves

Filling

• 1 can of condensed milk
• 1 can of milk (use the can as a measure)
• 6 gems
• 2 tablespoons of flour
• 1 packet of cream
• 4 slices of chopped pineapple

Coverage

• 3 tablespoons of sugar
• 1 dl of Port wine
• 1 spoonful of strawberry jam

Preparation method

Cut the cooked potatoes into small cubes and set aside. In a saucepan, cook the peas and carrots in water for about 15 minutes. Season with pepper.

Add the chopped shrimp meat to the vegetables and cook for another 5 minutes. Do not overcook the shrimp, or it will become tough.

Remove from the heat, drain well, and let cool slightly. In a large bowl, mix the potato, vegetables with shrimp, and chopped eggs.

Add the mayonnaise and gently mix until creamy. Add the mayonnaise gradually so it doesn’t become too thick. Adjust the seasoning.

Place on a serving platter and garnish with whole shrimp and basil leaves.

Chill for at least an hour before serving to allow the flavors to develop.

Until the next recipe!

Rosa Bandeira/MS

For more recipes like this, visit Rosa’s Portuguese Kitchen ‘s YouTube channel.