Sour cream salad with shrimp and champignons

This salad is a real find for yourself, your beloved! It's delicious just to the point of indecency. For 17 years now I have been making this salad for the New Year and my own DR. Sometimes, I was ordered this dish as a birthday gift - "Don't give anything, just make THIS SALAD!" I immediately apologize for the gross violation of the rules of the site - the photos show products in recognizable packages from recognizable manufacturers. This salad is the case when: "Can you really feel what kind of sugar I put in?!""No. But I can feel what you DIDN't PUT IN."I've been running this recipe for five years, and almost everyone who tried to cook on their own then asked the question: "Why didn't I do it the way you did?

Magnago

Recipe author

Sour cream salad with shrimps and mushrooms

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Composition / ingredients

Servings:

Shrimp (deep freeze)

150

Canned champignons

400

Sour cream

600

Mayonnaise (no matter how many shrimps and champignons, the ratio of mayonnaise and sour cream should be 1:4)

150

Spices dry (vegeta red, spoon without top)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 5 g

Fats 71 % 17 g

Carbohydrates 8 % 2 g

185 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 16 h

Step 1:
So, what should I do to make it work like I have: Take mayonnaise (Calve), sour cream, canned champignons, frozen shrimp and Vegeta seasoning (necessarily RED, not blue); no, maybe the situation has somehow changed, but 10 years ago, only red, not blue packaging was definitely suitable)
Step 2:
Mix mayonnaise and sour cream, pour out the vegeta
Step 3:
If the shrimps were pink, then they should only be thawed with boiling water; if gray, hold them for 1-2 minutes in a saucepan, the water in which boiled with a key until the shrimps got into it. In any case, do not cook, get it immediately, as soon as the crustaceans acquire a characteristic "lobster" shade. Put the shrimp through a colander
Step 4:
Flip the champignons through the same colander on top of the shrimp (done in order to take the excess temperature from the shrimp)
Step 5:
Pour the shrimp and champignons into the sour cream-mayonnaise-vegetable sauce.
Step 6:
Shuffle
Step 7:
Before serving, marinate in a cool place for at least 12 hours, mix several times during marinating. I usually make this dish on the morning of December 31, and for celebrations that start at lunch - from the previous late evening. If this salad is not for a large company as part of the salad part of the menu, but as an independent dish, then it is wonderful to eat it with the most ordinary boiled potatoes. Bon appetit!