Shrimp Vegetable Salad

Ingredients

• 250 g shrimp (with shell; 12 shrimp)
• 200 g leek (1 stalk)
• 240 g tomatoes (3 tomatoes)
• 250 g salad cucumber (0.5 cucumbers)
• 2 tsp coarse mustard
• 3 tbsp mild white wine vinegar
• Salt
• Pepper
• 2 tsp Olive oil
• 1 bunch dill

Instructions

1. 1.

   Separate the shrimp from their shells, leaving the shell piece at the tail end attached. Rinse the shells in a sieve and let them drain.

2. 2.

   Score the shrimp along the back with a small knife and remove the black digestive tracts. Rinse the shrimp and pat dry with kitchen paper.

3. 3.

   Halve the leek lengthwise, wash, trim, and cut into about 2 cm wide pieces.

4. 4.

   Place the shrimp shells in a pot. Add enough water to cover the shells by about 2 cm, then bring to a boil.

5. 5.

   Layer the leek and shrimp in a steamer basket and place it in the pot. Steam covered over medium heat for about 4 minutes.

6. 6.

   Remove the steamer basket and let the leek and shrimp cool in it. Take 3 tbsp of the steaming liquid and set aside.

7. 7.

   Wash the tomatoes, quarter them, cutting off the stem ends wedge‑shaped.

8. 8.

   Wash the half cucumber thoroughly, dry, cut lengthwise in halves. Use a spoon to remove seeds and slice into thin rounds.

9. 9.

   Whisk mustard, white wine vinegar, measured steamer liquid, salt and pepper together in a small bowl. Fold in olive oil.

10. 10.

    Wash dill, shake off excess water and pluck the feathery tips.

11. 11.

    Combine dill with tomatoes, cucumbers, leek, shrimp and salad dressing in a large bowl. Let rest for 15 minutes, adjust seasoning with salt and pepper, then serve.