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Salad shrimp squid red caviar

Shrimp, Squid, and Red Caviar Salad

Beautiful, original, and made for a holiday table! This salad of shrimp, squid, and red caviar is perfect for welcoming special guests. Three main ingredients, ten minutes of hands-on work — and you've got an elegant little dish.

UnicornSteak

Recipe author

Composition / ingredients

Servings:

King prawns

200

Squid

400

Red caviar

100

Mayonnaise

Parsley (for garnish)

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 67 % 18 g

Fats 33 % 9 g

Carbohydrates 0 % 0 g

153 kcal

GI: 0 / 0 / 0

Cooking method

Cooking time: 10 min

Step 1:

How do you make a salad with shrimp, squid, and red caviar? Gather your ingredients. You can use squid that's already cleaned and skinned, or with the skin on. If it's unprocessed, peel off the skin and pull out the insides first, and be sure to remove the clear chitin quill.
Step 2:

Cook the squid. How? Bring a pot of water to a boil and drop in the prepared squid bodies. Boil for just two minutes once the water returns to a boil — no longer, or they'll turn tough, rubbery, and bland. Drain and set the squid aside to cool.
Step 3:

Thaw the shrimp and devein them — the vein is the dark line running along the back. Mine came already cleaned, but if yours aren't, make a shallow cut down the back and pull the vein out.
Step 4:

Cook the shrimp. How? Drop them into salted boiling water with a bay leaf and cook for two minutes after the water returns to a boil. Like squid, shrimp turn rubbery if overcooked. Drain and discard the bay leaf.
Step 5:

Cut the cooled squid bodies into medium-sized strips.
Step 6:

For the final step, build the salad in individual bowls, combining the shrimp, squid, and red caviar. Season with salt if needed and dress with just a touch of mayonnaise — homemade is ideal here. Garnish with fresh parsley. The salad is ready to serve. Enjoy!

Don't worry about such a short cooking time for the squid — it's plenty. In fact, the longer squid cooks, the tougher it gets. You can halve the shrimp, but I left mine whole; I just like the look of a whole, handsome prawn. If you'd rather have everything cut to a more uniform size, use smaller shrimp instead of king prawns. I'd make this salad right before guests arrive, and dress it with mayonnaise just before serving.
Always build salads from fully chilled ingredients. Made from warm components, a salad can spoil quickly.
Mayonnaise is better homemade — tastier and better for you. There are some good homemade mayo recipes worth trying. You can also dress this with sour cream or plain yogurt instead of mayonnaise, on their own or mixed with mayo in whatever ratio you like, which cuts the calories.
The salad looks neatest when all the ingredients are cut to the same size and shape (cubes, for example).