Cost Per Serving:
I absolutely love shrimp salad! Unfortunately, I make it far too rarely and it's difficult to find in the US to order at restaurants or buy in a deli. However, it's very easy to make and is wonderful to serve on a piece of toast or in a baked potato, either as an appetizer or a light lunch.
In Sweden, the traditional shrimp salad is called skagen salad, I suppose it got its name from the Skagen area in Denmark where the waters between the North Sea and the straits of Denmark meet and where they supposedly catch a lot of seafood... The skagen salad traditionally has crab meat as well as shrimp and is flavored by a lot of fresh dill. Well, my supply of dill and crab meat was non-existent so I simply had to make do with what I had on hand, and the result turned out delicious!
2 cups of deveined, peeled and cooked shrimp. Method:
3/4 cup of sour cream
1/4 cup of mayonnaise
1/2 peeled, chopped red onion
1/2 cup of chopped fresh parsley (although dill would be optimal)
If the shrimp are large, chop them into smaller bite-size pieces. Mix all ingredients, squeeze the lemon and season to taste. Preferably let sit in the fridge for an hour or longer before serving.