Cucumber Aspic Salad with Shrimp
Cucumber aspic with shrimp is a perfect light salad on a hot summer day or a great accent to dinner or lunch
at any time of the year.
In addition to being a delicious addition to any meal, it has many nutritional benefits, which some are listed below.
Cucumbers are low in calories, fat, cholesterol, and sodium. Cucumbers contain Vitamin K and Vitamin A, which can improve your health.
OH...cucumbers is in fact a fruit. They contain almost no calories. Cucumbers have numerous benefits and virtually no downsides.
Did you know that the peel alone of cucumber will add fiber and vitamin A to your diet? Just make sure to wash the cucumber first.
Cucumbers coupled with the strangely delicious shrimp give us both deliciousness and great nutrition.
We, Norwegians definitely enjoy shrimp, and we often buy it in the shell, freshly-harvested and immediately cooked in brine once caught, and is ready to eat. Yum.
Nutrition Facts on Shrimp from the USDA:
Serving Size: 3 oz (84 gram) boiled or steamed shrimp.
The benefits changes drastically if you decide to deep fry your food, shrimp included.
Here is the Recipe for:
Cucumber Aspic Salad with Shrimp:
2 tablespoons plain gelatin
1/2 cup cold water
1-1/2 cups boiling water
Juice of 2 lemons
1 medium onion graded
Less than 4 cups graded cucumber pulp +
grated onion and lemon juice should = 4 cups
Salt and pepper to taste
Soak gelatin in cold water for five minutes. Add the boiling water, salt, pepper and stir until dissolved. Add lemon juice, onions and cucumber pulp.
Pour into the fish-shaped mold rinsed in cold water. Chill overnight in the refrigerator. You can also use a ring mold and serve the aspic with a bowl of mayonnaise or a sauce of choice, in the center surrounded with shrimp.
To serve, un-mold the salad on a flat platter garnished with greens. Surround the fish-shaped mold with shrimp, lemon wedges, and sliced tomatoes or cherry tomatoes. Serve with baguettes and mayonnaise.
As another option, use small round molds and serve on individual luncheon plates garnished with leaf lettuce, shrimp, lemon slices cut in half, tomatoes, and mayonnaise.
I am a firm believer in being creative in the kitchen. When food is colorful and attractively arranged, it seems to taste better. I enjoy utilizing all the beautiful colors of vegetables and fruits to color my meals to not only please the eye but to add great flavors and important nutrients, as well.
You can use your imagination when you make this cucumber aspic. It can be created uniquely by you using different colorful and tasty herbs and vegetables to create an eye-pleasing presentation to delight your family and friends.
A large serving plate would give you enough room to garnish the aspic by surrounding it with peeled shrimp, black and green olives, carrot stick, cauliflower, broccoli, celery sticks, green, yellow, red sweet peppers, cherry tomatoes, artichoke hearts, radishes and peeled rutabaga sliced into sticks.
Why not try raw rutabaga some time, they are surprisingly delishes. Can we eat too many vegetables?
This Cucumber Aspic could turn into an amazing centerpiece for your event.
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