Mona’s Rejesalat – Mona’s Shrimp Salad

10m
Prep Time
0m
Cook Time
10m
Ready In

Recipe: #26394

July 04, 2017



"The North Sea abounds with shrimp. Danes and Germans have many recipes using shrimp. This salad was originated by a Danish lady, Mona, who served it to her fellow Danes at a monthly luncheon."

Original is 5 servings

Nutritional

  • Serving Size: 1 (323.6 g)
  • Calories 257.3
  • Total Fat - 6.9 g
  • Saturated Fat - 1 g
  • Cholesterol - 150.3 mg
  • Sodium - 1022 mg
  • Total Carbohydrate - 33.8 g
  • Dietary Fiber - 2.5 g
  • Sugars - 20.9 g
  • Protein - 16.8 g
  • Calcium - 90.4 mg
  • Iron - 0.9 mg
  • Vitamin C - 80 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Pat shrimp dry with a paper towel.

Step 2

Dice shrimp and pineapple into small pieces.

Step 3

Add mayonnaise, ketchup and curry, stir gently to combine.

Step 4

Refrigerate for at least a couple of hours before serving.

Step 5

Serve on freshly baked white bread or on a bed of lettuce.

Step 6

Enjoy!

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Make sure to use cooked, deveined small shrimp for this recipe.
  • For best results, use thin slices of canned pineapple.

  • Substitute cooked chicken for the shrimp to make a more budget-friendly version of the salad. The benefit of this substitution is that chicken is usually more affordable than shrimp, making the salad more accessible to a wider range of people.
  • Substitute Greek yogurt for the mayonnaise to make the salad healthier. The benefit of this substitution is that Greek yogurt is a healthier alternative to mayonnaise, and it still provides a creamy texture to the salad.

Tropical Rejesalat Replace the pineapple with mango and add 1/4 cup of diced papaya. Omit the ketchup and curry powder, and use a tropical fruit-flavored yogurt instead of mayonnaise.



Broiled Asparagus with Lemon and Parmesan:

This simple yet flavorful side dish is the perfect accompaniment to Mona's Shrimp Salad. Broiled asparagus with lemon and Parmesan adds a bright and savory flavor to the salad, and the contrast of the warm asparagus and cool shrimp salad makes for an enjoyable meal. The lemon adds a zesty flavor, while the Parmesan adds a nutty and salty finish. This dish is easy to make and will surely be a hit at any gathering.


Garlic Roasted Potatoes: Deliciously crispy on the outside and fluffy on the inside, these roasted potatoes are a great side dish for Mona's Shrimp Salad. The garlic adds a subtle yet flavorful kick, while the olive oil helps to crisp up the potatoes. This dish is easy to make and pairs well with the bright flavors of the shrimp salad. It's an excellent choice for any gathering and is sure to be a hit!




FAQ

Q: How long should I refrigerate the salad for?

A: You should refrigerate the salad for at least a couple of hours before serving. This will allow the flavors to meld together and enhance the taste.



Q: What ingredients do I need for the salad?

A: You will need lettuce, tomatoes, onions, cucumbers, and any other vegetables or fruits of your choice. You will also need a dressing of your choice, such as vinaigrette or ranch.

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Fun facts:

Fun Fact 1: This dish was first served by Mona, a Danish lady, at a monthly luncheon. The popularity of the dish soon spread throughout the North Sea region.

Fun Fact 2: Rejesalat is a popular dish in Denmark and Germany, and is often served during special occasions such as birthdays and weddings.