Salatka z Krewetek
Source : Barbara Rolek, Your About.com Guide to Eastern European Food
Polish Shrimp Salad
This Polish shrimp salad recipe or salatka z krewetek (sah-WAHT-kah zeh
kreh-VEH-tek) is another example of Poles' love of FINELY chopped
ingredients.
This salad calls for hard-cooked eggs, cooked carrots, celery, onion and
diced pickle along with the tiny canned shrimp.
Sugar is traditionally added to many mayonnaise-based salads in Poland,
but you can skip it or use salad dressing, which already has sugar in it.
Prep Time: 20 minutes Cook Time: 20 minutes
Yield: 4-6 servings
Ingredients:
3 (4-ounce) cans tiny shrimp, drained
3 hard-cooked eggs, peeled and chopped finely
1 large cold cooked carrot, chopped 1/4-inch
1 rib celery, chopped finely
1/2 onion, chopped finely
1 small dill pickle, chopped finely
1 tablespoon (or to taste) chopped fresh dill (optional)
Mayonnaise and sugar to taste or salad dressing to taste
Salt and pepper
Preparation:
In a large bowl, combine all ingredients, mixing well.
Chill until ready to serve.
If desired, portion onto individual lettuce-lined plates or one platter.
This makes a great warm-weather main course or luncheon, brunch or
appetizer dish anytime.
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