- Celeriac Root finely diced, 1 decent sized root, similar size as a baseball
- Carrot grated, about a ¼ cup or more
- Parsley chopped, a few sprigs
- Capers finely chopped, 1 decent tablespoon
- Garlic paste, good squeeze or decent tablespoon
- Hot sauce, teaspoon
- Burrata and fresh goat cheese, chopped, about ½ cup to 3/4 cup
- Mediterranean Salad (artichoke hearts, black olives, onions in olive oil, maybe roasted red pepper) chopped, ½ cup to 3/4 cup
- Cream, 1/8th-1/4th of a cup …and/or, as an alternative to cream, you can add instead: cream cheese dutifully mixed with a little rice vinegar. Or a thick plain yogurt.
Mix this as best you can while withholding on the cream, that way you know how much cream to add at the end of everything.
You may not have Mediterranean Salad on hand, so think of creating the following as your substitute: a sploosh of olive oil, several de-seeded olives, a few canned artichokes if you have them, anti-pasta type fare (roasted garlic or bell peppers, um, you know), some sliced onions (red or shallot before white, and slice ‘em thin)… and then the whole bit needs chopping, so don’t hesitate going to town.
Then once it’s become a Mediterranean Salad, save whatever is too big for the recipe, with the rest, mix it all up with all that is listed above.
BUT… what about the Shrimp!?
Well, I had about 4-5 cups of cooked shrimp, but it’s hard to say because this is pre-chopping measurements, so,… meaning around 20-25 average sized shrimps. Already cooked. So what I did, was grate some more carrot, same amount as in the recipe, get some sliced green onion/chives, and then throw those things into the cuisine-art with the chopped shrimps. Each shrimp can be cut into 5 pieces, and you can do them two at a time. I hold them down and cut off the ends. Then I chop the rest in 3 sections.
Then blend it. Not too much.
Then add this shrimpy mix to the rest of what was pre-mixed. So then the freshly cuisine-art-ed shrimp is having a party with the nicely diced/chopped other stuff.
Then the cream. The cheese should be good enough for a decent blending, but the cream will ease it to perfection as long as you add just what is needed.
Regardless, this is how to make leftover cooked shrimp not suck. My upstairs neighbor pretty much devoured it. I had about a sandwich’s worth. He had like two hogie’s worth.
