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Shrimp salad with surimi and pineapple

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Ingredients for 4 servings:

  • 900 g frozen shrimp
  • 500 g surimi, frozen
  • 2 small cans of pineapple, 250 g each
  • 1 class jar of mayonnaise of 200 ml
  • Pepper, white

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 15 minutes

Thaw the shrimp, removing the intestines if necessary. Thaw the surimi and cut into pieces. Drain the pineapple. Mix the ingredients and season with white pepper. Fold in the mayonnaise. I do this in small batches so it’s not too much. Refrigerate and let rest. Serve with baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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