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Shrimp Cocktail with Smoked Salmon and Pickle Dip https://www.metro.ca/userfiles/image/recipes/null PT15M PT08M PT23M
Mix together yogurt, crème fraîche, smoked salmon, juice of ½ a lemon, gherkins, and paprika. Blend using a handheld mixer or in a food processor without making the mix smooth. Mix in dill pickles and chili sauce. Peel shrimp while keeping the tail. Heat oil in a large pan and add shrimp, fennel seed, dill seed, and smoked paprika. Cook over medium heat for 6 to 8 minutes, or until shrimp are pink, then add remaining lemon juice. Serve on a plate or in individual glasses with the dipping sauce.
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1/2 cup (125 mL) plain 2% Greek yogourt 1/2 cup (125 mL) crème fraîche 3 oz (85 g) smoked salmon, finely chopped 1 lemon, juice only 2 Tbsp. (30 mL) sweet gherkins, finely chopped 1/2 tsp. (2 1/2 mL) paprika 2 Tbsp. (30 mL) semi-salted dill pickles, finely chopped 2 Tbsp. (30 mL) chili sauce 30 raw 26/30 caliber shrimps 2 Tbsp. (30 mL) vegetable oil 2 tsp. (10 mL) fennel seeds 2 tsp. (10 ml) dill seeds 3/4 tsp. (3 mL) smoked paprika

Shrimp Cocktail with Smoked Salmon and Pickle Dip

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6
appetizers
0:15
Preparation
0:08
COOKING
0:23
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2 cup
    (125 mL)
    plain 2% Greek yogourt
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  • 1/2 cup
    (125 mL)
    crème fraîche
  • 3 oz
    (85 g)
    smoked salmon, finely chopped
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  • 1
    lemon, juice only
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  • 2 Tbsp.
    (30 mL)
    sweet gherkins, finely chopped
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  • 1/2 tsp.
    (2 1/2 mL)
    paprika
  • 2 Tbsp.
    (30 mL)
    semi-salted dill pickles, finely chopped
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  • 2 Tbsp.
    (30 mL)
    chili sauce
  • 30
    raw 26/30 caliber shrimps
  • 2 Tbsp.
    (30 mL)
    vegetable oil
  • 2 tsp.
    (10 mL)
    fennel seeds
  • 2 tsp.
    (10 ml)
    dill seeds
  • 3/4 tsp.
    (3 mL)
    smoked paprika
Imprimer ma sélection

Preparation

Mix together yogurt, crème fraîche, smoked salmon, juice of ½ a lemon, gherkins, and paprika.

Blend using a handheld mixer or in a food processor without making the mix smooth.

Mix in dill pickles and chili sauce.

Peel shrimp while keeping the tail.

Heat oil in a large pan and add shrimp, fennel seed, dill seed, and smoked paprika.

Cook over medium heat for 6 to 8 minutes, or until shrimp are pink, then add remaining lemon juice.

Serve on a plate or in individual glasses with the dipping sauce.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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