Sour cream salad with shrimp and champignons

Step-by-step preparation

Cooking time: 16 hr

1. STEP 1

   

   So, what do you need to do to get it like mine: Take mayonnaise (Calve), sour cream, canned champignons, frozen shrimp and Vegeta seasoning (necessarily RED, not blue)

2. STEP 2

   

   Mix mayonnaise and sour cream, add vegeta

3. STEP 3

   

   If the shrimp were pink, then just thaw them with boiling water

4. STEP 4

   

   Throw the champignons through the same colander on top of the shrimp (this is done in order to remove excess temperature from the shrimp)

5. STEP 5

   

   Pour shrimp and champignons into sour cream-mayonnaise-vegetarian sauce.

6. STEP 6

   

   Mix

7. STEP 7

   

   Before serving, marinate in a cool place for at least 12 hours, stirring several times during marinating. I usually make this dish in the morning of December 31st, and for celebrations that begin at lunch - from the previous late evening. If this salad is not for a large company as part of the salad part of the menu, but as an independent dish, then it is great to eat it with the most ordinary boiled potatoes. Bon appetit!

Comments on the recipe

Ladle

06.08.2023

4.9

An unusual combination of delicious products! Very healthy, low in calories. I think it’s worth preparing this dish for the New Year’s table. It will decorate it and will undoubtedly be the center of attention!

Shura

06.08.2023

5

Magnago, I see a lot of sour cream in the recipe, plus mayonnaise, so the mushrooms and shrimp will just swim in the sauce? Or is it for marinating that you need so much (sauce), I really liked the recipe, and you don’t have to bother, I made it the day before the holiday and you don’t have to wait much, just stir it a couple of times, I put it in my book K., I’ll try it, appetizer I already have it planned))).

Magnago

06.08.2023

4.8

Shura, yes, the shrimp there are the ones that swim, I just put the ingredients in for the photo so that they don’t sink. Very unusual consistency, try it! The amount of sour cream and mayonnaise is explained by the desire to cook more tasty things by paying less money (simple logic: shrimp are expensive, sour cream is cheap). The trick here is that in this salad it is not the sauce that marinates the main ingredients, but the ingredients that marinate (give off their taste) to the sauce(s). I wrote the number of servings approximately according to the number of people who can be fed with such a salad as a main course. But at a festival you need to have enough people for the whole crowd. Hence such a large number.

Shura

06.08.2023

5

Everything is clear, thanks for the clarification, I’ve been using a lot of sour cream lately, I try to season all my salads with it, so this amount of sour cream only makes me happy, great, we’ll feed everyone!

Natasha

06.08.2023

4.5

yes, it’s really a very good recipe, and sour cream is the most delicious dressing for any dish