This past summer we took a trip to the seaside, and at one restaurant we had the most delicious shrimp and pineapple salad. I loved it so much I ordered it more than once. When I started missing that summer, I decided to recreate that salad — I had memorized all the ingredients quite well. The dressing was very delicate and creamy; it wasn't mayonnaise, sour cream, or any combination of the two. I remembered the taste of that dressing clearly, and it was only back home, after some experimenting, that it hit me what it was)) It was thick yogurt — what's known as Greek yogurt. To make it, I strained two jars of homemade yogurt overnight in the refrigerator through a double layer of cheesecloth. The resulting yogurt had a very thick, smooth, creamy texture and wasn't sour at all, since homemade yogurt has virtually no pronounced tang (at least the yogurt I make — Homemade Yogurt in a Yogurt Maker). This kind of dressing pairs wonderfully with all the salad ingredients and gives it a very interesting, well-balanced flavor. P.S. By the way, there's also a shrimp and pineapple salad over at Kamelist — Shrimp and Pineapple Salad by TANECHIK.
Ingredients:
- 70 g shrimp (net weight)
- 70 g canned pineapples
- 50 g cucumbers
- 50 g cheese
- 50 g hard-boiled egg (1 pc.)
- 100 g Greek yogurt
- salt, pepper
How to cook shrimp and pineapple salad
Cut the cucumbers into very thin matchstick strips — about the thickness of a matchstick. This cutting technique is called julienne.
Cook the frozen shrimp in boiling salted water. You can add a bay leaf and a few allspice berries if you like. To end up with 70 g of shrimp, you'll need about 200 g of frozen peeled shrimp, or about 400–500 g of frozen shell-on shrimp. At least, that's what my experience buying and cooking them tells me, unfortunately. Place all the ingredients in a salad bowl.
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