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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

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Ingredients

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  • 1/2 cup
    (125 mL)
    plain 2% Greek yogourt
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    650 - 750 g, 1 L, SELECTED VARIETIES


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    ASTRO YOGURT TUBS

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    ASTRO TUBS 650 - 750 G OR DANONE YOGURT 4 X 100 G

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    SELECTED VARIETIES


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    LIBERTÉ GREEK 750 G OR YOPLAIT SOURCE YOGURT 16 X 90 - 100 G

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    IÖGO PROBIO YOGURT

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    12 x 100 g SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    crème fraîche
  • 3 oz
    (85 g)
    smoked salmon, finely chopped
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  • 1
    lemon, juice only
  • 2 Tbsp.
    (30 mL)
    sweet gherkins, finely chopped
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    BICK'S PICKLES

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    SELECTED SIZES SELECTED VARIETIES


  • 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
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    PLAIN OR MARINATED, FROZEN OR PREVIOUSLY FROZEN 74 g


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  • 2 Tbsp.
    (30 mL)
    vegetable oil
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    2.84 L, SELECTED VARIETIES


  • 2 tsp.
    (10 mL)
    fennel seeds
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  • 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

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