Broccoli & Shrimp Salad

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recipe thursdaySummer heat has me wishing that cooked food were never invented. Here's a dish that's easy and tasty on a hot night and can be preapred in advance. In Japan, broccoli is often served with mayo on the side, and though it first seemed really strange and rather gross, I've learned to love them together.

Broccoli and Shrimp Salad
serves 3-4

1 head broccoli
200 g raw shrimp, cleaned
2 Tbspl mayonnaise
black pepper
white pepper

Cut the broccoli into florets & slice the stem if desired. Tip into lightly salted boiling water and allow to bubble cook two or three minutes. Add the shrimp, turn off the heat. Stir and allow to cook for another minute or until the shrimp are almost done. Drain well. Mix with mayonnaise and season with liberal dashes of balck and white pepper. Chill.

1 Comment

Really? Broccoli with mayo looks strange? I had thought that the convination came from the U.S or other foreing countreis. Was it born in Japan?
The other day I got RUKKORA (In English rocket salad?), they were grown by my friends. I knew the name but it was first time to eat. I made salad with Daikon, it is delicious. And I also sauted them. Though it tasts sesami, sauted Rukkora tastes more stronger sesami.

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