Festive Layered Shrimp Salad in Dessert Cups
Elegant, with bright looks and flavor — it'll dress up your holiday table! This portioned shrimp salad in dessert cups is easy to make yet filling, refined, striking, and very tasty. I absolutely fell in love with the cream cheese and sour cream dressing with its citrus notes! It's perfect with seafood.
Cooking method
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Step 1:
How do you make a festive layered shrimp salad in dessert cups? Gather the ingredients from the list. Hard-boil the chicken and quail eggs ahead of time. If the shrimp are frozen, move them from the freezer to the top shelf of the fridge in advance, too. Thawing them this way keeps the shrimp moist, juicy, and tasty. Wash the lettuce leaves well and dry them with paper towels or in a salad spinner.
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Step 2:
Cut the lightly salted salmon into small cubes.
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Step 3:
The shrimp are pre-cooked and frozen, so you can simply thaw them. But you can also blanch them: drop the shrimp into boiling salted water for 1 minute, then lift them out with a slotted spoon and drain in a colander. Don't cook them any longer or they'll turn tough.
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Step 4:
How do you boil the eggs? Gently lower the well-washed chicken and quail eggs into boiling salted water. When the water returns to a boil, turn the heat down to medium and cook the chicken eggs for about 10 minutes and the quail eggs for about 5 minutes. Drain and cover the eggs with cold water. Peel the cooled eggs. Cut the chicken eggs into small cubes or grate them on a coarse grater. Cut the quail eggs in half just before serving the salad.
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Step 5:
Grate the hard cheese on a medium grater. Any cheese works — the main thing is that it's good quality and tasty.
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Step 6:
How do you make the salad dressing? Gather the ingredients. Use full-fat sour cream, at least 20%. Take the cream cheese out of the fridge ahead of time so it can come up to room temperature.
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Step 7:
If needed, drain any liquid from the cream cheese. In a suitable bowl, combine the full-fat sour cream (homemade is best) and the cream cheese. Add 1–2 garlic cloves pressed through a garlic press, chopped dill, lemon zest, and a spoonful of lemon juice. Season with salt and pepper to taste.
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Step 8:
Mix the dressing well until smooth. It comes out fairly thick.
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Step 9:
Start assembling the salad. For the first layer, put the chopped chicken eggs in the dessert cups. Season with salt and pepper to taste — don't over-salt; remember how salty the fish is. Top with a tablespoon of the cream dressing.
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Step 10:
For the next layer, add the pieces of salmon.
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Step 11:
Tear the lettuce leaves by hand and lay them over the fish.
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Step 12:
Add a spoonful of dressing on top of the salad.
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Step 13:
Now add the shrimp.
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Step 14:
A little grated cheese on top.
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Step 15:
A spoonful of dressing on the cheese.
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Step 16:
Alternate the layers to fill the dessert cups about 3/4 full. Garnish with lettuce leaves and a large shrimp, and add 1–2 quail egg halves.
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Step 17:
Pomegranate seeds also dress up the salad and add interesting flavor notes. Instead of pomegranate, you can use 1 teaspoon of red caviar — that's delicious too. Cover the filled dessert cups with plastic wrap and refrigerate for 1–2 hours. Serve chilled.
- You can use mayonnaise instead of cream cheese.
- If you like, you can swap the dill for chives.
- Make salads only from fully chilled ingredients. A salad made from warm ingredients can spoil quickly.
- How do you hard-boil eggs? To keep them from cracking, put them in cold water and bring to a boil over low heat. Boil the eggs for 9 minutes after the water comes to a boil, then cover with cold water and let them cool. The sudden temperature change makes them easier to peel.
Caloric content of the products possible in the composition of the dish
- Minced salmon - 130 kcal/100g
- Smoked salmon - 162 kcal/100g
- Grilled salmon - 283 kcal/100g
- Fresh salmon - 201 kcal/100g
- Salted salmon - 269 kcal/100g
- Salmon saute - 379 kcal/100g
- Canned shrimp - 81 kcal/100g
- Boiled shrimp - 95 kcal/100g
- Peeled frozen shrimp - 60 kcal/100g
- Fresh shrimp - 97 kcal/100g
- Sour cream 30% fat - 340 kcal/100g
- Sour cream 25% fat - 284 kcal/100g
- Sour cream 20% fat - 210 kcal/100g
- Sour cream 10% fat - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Pomegranate - 52 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavl cheese - 361 kcal/100g
- Altai cheese 50% fat - 356 kcal/100g
- Sovetsky cheese - 400 kcal/100g
- Steppe cheese - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appenzeller cheese 50% fat - 400 kcal/100g
- Chester cheese 50% fat - 363 kcal/100g
- Edam cheese 40% fat - 340 kcal/100g
- Cheese with mushrooms 50% fat - 395 kcal/100g
- Emmental cheese 45% fat - 420 kcal/100g
- Gouda cheese 45% fat - 356 kcal/100g
- Amadeus cheese - 364 kcal/100g
- Dom Blanc cheese (semi-hard) - 360 kcal/100g
- Lo Spalmino cheese - 61 kcal/100g
- Etorki cheese (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Full-fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill - 38 kcal/100g
- Salt - 0 kcal/100g
- Quail egg - 168 kcal/100g
- Lemon juice - 16 kcal/100g
- Cream cheese 50% fat - 349 kcal/100g
- Lemon zest - 47 kcal/100g
- Chicken egg - 80 kcal/100g
- Lettuce leaves - 12 kcal/100g
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