Tomato and Shrimp Salad
Ingredients
- 12 tomatoes
- 1/2 kg shrimp
- 1 bay leaf
- 3 cardamom pods
- 1 lemon zest
- 1 chopped onion
- 1 cup cooked rice
- 2 green onions
- 1/2 cup parsley
- 1 cup corn
Sauce
- 3 tbsp mayonnaise
- 1 tbsp mustard
- 1 tbsp salt
- 1/2 tsp black pepper
- 3 tbsp lemon juice
- 2 tbsp olive oil
Preparation
In a pot, put some water and let it boil. Add the shrimp, onion, lemon zest or slices, bay leaf, and cardamom. Stir the ingredients a little; after a few minutes, you'll notice the shrimp has changed color and is cooked.
Drain the shrimp and wash it with cold water to make it cold.
On a cutting board, using a knife, cut half of the shrimp into small pieces.
To prepare the tomatoes, cut the surface of the tomatoes and use a small spoon to empty the inside of all pulp and seeds. Set aside.
In a bowl, put the mayonnaise, mustard, lemon juice, salt, pepper, and olive oil. Stir the ingredients together to mix well.
Add the green onion, parsley, cooked rice, and chopped shrimp to the mixture. Stir to combine.
Fill the tomato halves with the rice and shrimp mixture. Garnish with whole shrimp and put in the fridge to chill.
