Cannellette

It has been too hot for any “real” cooking the past week, which explains the lack of posting. We have been eating easy dishes, reheating leftovers or freezer stock or went for takeout. This was actually our dinner from last Sunday: retro shrimp salad! Easy as anything. The recipe is my mother in law’s and has been in the family for ages. 

Retro Shrimp Salad
for 4 people

Ingredients
500 gr of small cooked shrimps, Crangon Crangon they are called, so Wikipedia tells me.
2,5 tablespoons of mayonnaise (I use yoghurt mayonnaise, it is lighter, you can mix 2 tbsp of mayonnaise with half a tbsp of yoghurt for the same effect)
lemon juice, a squeeze to taste
freshly chopped chives, to taste but I like LOTS of it
a pinch of dried garlic powder or a bit of finely chopped fresh garlic
sea salt and ground black pepper to taste

To serve: little gem lettuce and slices of toasted bread

Method
1. Mix the mayonnaise with the salt and pepper, garlic powder, lemon juice and chives, taste to check the seasoning and stir in the prawns.

2. Serve with toasted bread and little gem lettuce. 

Fuss free cooking - ideal for hot weather.