Shrimp potato salad

Moushira Abdel-Malek , Tuesday 16 Apr 2024

Shrimp potato salad
Shrimp potato salad


Serves 4 - 6



250 gm peeled, deveined medium-sized shrimp

600 gm potato

1/2 cup green onion (chopped with good green stems)

1/4 cup celery heads (finely chopped)

1 cup avocado (diced)

1/4 cup fresh dill

1/2 cup sour cream

1/2 cup yoghurt

1 tbsp seeded mustard

1 tsp crushed garlic

Juice of 3 lemons

Salt + pepper

Mixture for cooking shrimp:

2 litres of water

1 onion ( chopped in 4)

4 garlic cloves (peeled, whole)

3-4 bay leaves

1 clove

Rind of one mandarine

Lemon juice of one lemon

2 squeezed halves of juiced lemon

1 wooden cinnamon stick

1 mastic pod

Salt + pepper



In a large cooking pot; add all ingredients of mixture for cooking shrimp. Bring to a boil. Lower heat to medium and simmer, until liquid is reduced to a minimum. Add rinsed, drained shrimp. Boil, covered and simmer over medium-low heat; for ten minutes only. Strain. Discard mixture. Allow shrimp to cool off completely. Meanwhile, cook potato in salted boiling water for 15-20 minutes; or until al dente. Remove from hot water. Peel and cut into cubes. When completely cooled and comes to room temperature; mix with shrimp, onion, avocado, celery heads and half dill quantity. In a small jug; mix well combined sour cream, yoghurt, mustard, garlic, lemon juice, salt and pepper. Pour over shrimp mixture. Stir gently to mix and combine well. Transfer into a serving bowl. Sprinkle remaining quantity of dill on top and serve.

* A version of this article appears in print in the 18 April, 2024 edition of Al-Ahram Weekly

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