Ingredients: 250 gm peeled, deveined tiny shrimp 600 gm potato 1/2 cup green onion (chopped with good green stems) 1/4 cup celery heads (finely chopped) 1 cup avocado (diced) 1/4 cup fresh dill 1/2 cup sour cream 1/2 cup yoghurt 1 tbsp seeded mustard 1 tsp crushed garlic Juice of 3 lemons Salt + pepper
Mixture for cooking shrimp: 2 litres of water 1 onion ( chopped in 4) 4 garlic cloves (peeled, whole) 3-4 bay leaves 1 clove 1 mastic pod Salt + pepper
Method: In a large cooking pot; add all ingredients of mixture for cooking shrimp. Bring to a boil. Lower heat to medium and simmer, until liquid is reduced to a minimum. Add rinsed, drained shrimp. Boil, covered and simmer over medium heat; for ten minutes only. Strain. Discard mixture. Allow shrimp to cool off completely. Meanwhile, cook potato in salted boiling water for twelve minutes; or until al dente. Remove from hot water. Peel and cut into cubes. When completely cooled and comes to room temperature; mix with shrimp, onion, avocado, celery heads and half dill quantity. In a small jug; mix well combined sour cream, yoghurt, mustard, garlic, lemon juice, salt and pepper. Pour over shrimp mixture. Stir gently to mix and combine well. Transfer into a serving bowl. Sprinkle remaining quantity of dill on top and serve.
