Festive portioned salad in bowls with shrimp

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to make a festive portioned salad in bowls with shrimp? Prepare the foods listed. Boil chicken and quail eggs in advance. If the shrimp are frozen, also transfer them from the freezer to the top shelf of the refrigerator in advance. With this method of defrosting, the shrimp retain moisture and will be juicy and tasty. Wash the lettuce well and dry it with paper towels or in a greens dehydrator.

2. STEP 2

   

   Lightly salted. Cut the red fish (I used salmon) into small cubes.

3. STEP 3

   

   The shrimp are boiled and frozen, so you can simply defrost them. But they can also be boiled. To do this, place the shrimp in boiling salted water for 1 minute, then remove with a slotted spoon and transfer to a colander to drain the liquid. There is no need to cook them longer, otherwise they will become tough.

4. STEP 4

   

   How to boil eggs? Carefully place well-washed chicken and quail eggs into boiling salted water. When the water boils again, turn the heat down to medium and cook the chicken eggs for about 10 minutes, and the quail eggs for about 5 minutes. Drain the water and cover the eggs with cold water. Peel the cooled eggs from their shells. Cut the chicken eggs into small cubes or grate them on a coarse grater. Just before serving the salad, cut the quail eggs into two halves.

5. STEP 5

   

   Grate the hard cheese on a medium grater. The cheese can be any kind, as long as it is of high quality and tasty.

6. STEP 6

   

   How to make salad dressing? Prepare the necessary ingredients. For sour cream, take at least 20% fat. Remove the cream cheese from the refrigerator in advance so that it has time to warm up to room temperature.

7. STEP 7

   

   If necessary, drain the cream cheese. In a suitable container, mix full-fat sour cream (preferably homemade) and cream cheese. Add 1-2 cloves of garlic passed through a press, chopped dill, lemon zest and a spoonful of lemon juice. Salt and pepper to taste.

8. STEP 8

   

   Mix the dressing well until smooth. It turns out to be quite thick in consistency.

9. STEP 9

   

   Start assembling the salad. Place chopped chicken eggs in the first layer in the bowls. Salt and pepper them to your taste. Do not oversalt, consider the degree of salinity of the fish. Top with a tablespoon of creamy dressing.

10. STEP 10

    

    Place red fish pieces in the next layer.

11. STEP 11

    

    Tear the lettuce leaves with your hands and place on the fish.

12. STEP 12

    

    Top the salad with a spoonful of dressing.

13. STEP 13

    

    Now add the shrimp.

14. STEP 14

    

    Top with a little grated cheese.

15. STEP 15

    

    Spoon dressing onto cheese.

16. STEP 16

    

    Alternate layers to fill the bowls 3/4 full. Garnish with lettuce leaves, large shrimp, and 1-2 halves of quail eggs.

17. STEP 17

    

    Pomegranate seeds will also decorate the salad and add interesting flavor notes. Instead of pomegranate, you can put 1 teaspoon of red caviar, it will also be delicious))). Cover the bowls with the prepared salad with cling film and place in the refrigerator for 1-2 hours. Serve chilled.

Comments on the recipe

Milanka

10.12.2023

4.7

Thank you, I'm sure it will be delicious! I have saved another salad with shrimp, tomatoes and avocado in my piggy bank. I really liked the combination of products.

Mya-cha

10.12.2023

4.7

I decided to make a holiday portioned salad in bowls with shrimp as soon as I saw the recipe. BUT...I don’t have ice cream bowls, literally at all. And in agony, after long discussions with friends, this form of this wonderful salad was born. My husband said, "starfish." The recipe is more than worthy both in taste and presentation. Thank you very much!