Ingredients:
- 25 - 30 shrimps, about 1 1/2 - 2 lb (0.75 - 1 kg);
2 hard boil eggs, cut to small cubes;
1 1/2 cups potatoes, about 2 lb (1 kg), cut to 3/8" (1 cm) cubes;
1 can fruit cocktail, about 1 cup, drain;
12 slices English seedless cumumber;
2 tomatos, 1 cut to slices and 1 cut to a rose;
3/4 cup sour cream;
3/4 cup mayonnaise;
Half and half, if needed;
Sea salt.
Recipe:
Serving for 4
- Clean and de-vein shrimps;
- Place in boiling water for 3 - 5 minutes, or until shrimps turn pink;
- Take it out, set aside to cool;
- Shell shrimps;
- Place eggs in cold water, cook to hard boil;
- Shell and cut to small cubes;
- Cook potatoes in water until they can be poked through with a stick;
- Take it out, set aside to cool;
- Peel and cut to 3/8" (1 cm) cubes;
- Peel a tomato like an apple in one long piece;
- Roll with the skin facing inside to form a rose;
- Mix sour cream and mayonnaise;
- Add potatoes and fruit cocktail;
- Sea salt, optional, adjust for taste;
- Transfer to a nice plate;
- Place cumcmber and tomato slices around for decoration;
- Layer shrimps on top of salad;
- Place in refrigerator for salad to settle;
- Top with rose made with tomato;
- Serve chill.