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Shrimp with Mayonnaise
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Ingredients
- shrimp1 kg
- Onions3
- celery1 bunch
- cumin, pepper, mastic, and cardamomto taste
- Saltto taste
- Lemon juiceto taste
- mayonnaise sauce2 tbsp
Allergens (inferred from ingredient names): celery, crustaceans
Nutrition per serving (modelled estimate, not measured): kcal 310, protein 42, fat 10, carbs 12, fiber 3, sugar 5
Original steps
- Wash the shrimp several times to ensure all sand is completely removed.
- Slice the onions into rings and layer them in a pot, alternating with the shrimp, celery, mastic, cardamom, and a little salt.
- You may add a little water if the shrimp are large.
- Cover the pot and cook over low heat, stirring constantly until cooked through.
- Remove the pot from the heat and shake well so the shrimp do not stick together.
- Drain and peel the shrimp, then season with salt, pepper, cumin, and lemon juice.
- Arrange in a serving dish and top with the mayonnaise sauce (see the Salads section).
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking