Shrimp and Egg Salad

1. 1 Peeled shrimppack 400 g ≈ $8.50 115 g
2. 2 Eggspack 10 pcs ≈ $1.93 1 pcs
3. 3 Canned sweet cornpack 340 g ≈ $1.00 45 g
4. 4 Cucumbers≈ $3.67 per kg 60 g
5. 5 Onions≈ $1.60 per kg 10 g
6. 6 Mayonnaise 20 g
7. 7 Salt 1 g
8. 8 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil eggs² for 10 minutes from the boil, cool in cold water, then peel¹.

2. Drop shrimp into boiling salted water and cook for 3 minutes until pink, drain, and cool.

3. Cube the eggs², slice the cucumber⁴ into half-moons, and finely dice the onion⁵.

4. Drain the corn.

5. Combine shrimp, eggs², corn, cucumber⁴, and onion⁵ in a bowl.

6. Season with salt and pepper, toss with mayonnaise, and mix gently. Serve immediately or chill for 10 minutes.

In short

• In the planner this dish is cooked for two days: reheat on day two.