Cooking with IKEA: shrimp salad with orange chutney

If there's one thing we love, it's a simple recipe we can use to pleasantly surprise all our guests, or just to give ourselves a culinary treat (because we deserve it too!). With that in mind, this time round we've got a quick and easy starter for you which takes hardly any effort and will delight your taste buds. Sounds great, right?

On today's menu in #CookWithIKEA we have a deliciously different shrimp salad served on toast with orange chutney. Bon appétit!

Meet our chef

Do you remember Julio Fernández? Julio was previously our chosen chef to make a delicious dish of salmon meatballs with sweet mustard and dill. We appreciated his cooking flair so much that we've invited him back to wow us again with another dish. 

To take a trip down memory lane, Julio has worked at IKEA FOOD for six years and currently works as Kitchen Specialist at the restaurant in the IKEA Goya store in Madrid. Ever since he was little, Julio has had a passion for cooking and an insatiable thirst for knowledge. In fact, he's currently carrying on his training at ESAH, (Escuela de Hostelería y Turismo — Madrid's School of Hospitality and Tourism) where he is studying on a Head Chef course.

He also shares his own recipes in his personal blog, where you can discover lots more ideas for your own cooking. He describes his blog as "a space where you can find recipes for everyone. It's simple cooking, but with a rogue twist". Take a look!:www.laollacanalla.com

Did you know?

At the heart of today's recipe are some sensational peeled shrimp. How could we resist? At IKEA, we're keeping up our commitment by guaranteeing that this product complies with the MSC's international sustainability standards.

Sourced from sustainable fisheries in the Northeast and Northwest Atlantic, our shrimp only contain natural ingredients (so no additives or preservatives). They're also frozen just after being caught, so they keep all their flavour, quality and nutritional value. That's why they're so tasty! An environmentally friendly product at a very affordable price, and so easy to add to your dishes.

So without further ado, it's time to get going with our recipe. Let's get to work!

Ingredients (serves four):

• 1 pack of SJÖRAPPORT frozen peeled shrimp (be sure to defrost these in advance)
• 1 pack of KNÅDA flatbread baking mix
• 10 g of curry powder
• 220 g of orange and elderflower marmalade  
• 50 g of horseradish sauce
• 75 g of Greek yoghurt
• 30 ml of olive oil
• 5 g of ginger
• 70 g of red onion
• 30 ml of apple cider vinegar
• 5 black peppercorns
• 5 coriander seeds
• Coriander to taste

Are you missing any of these ingredients? Don't worry if you are, you can find them in our Swedish Food Market.

Preparation 

We'll start with the flatbread, which we know will act as the base of our salad. To make the flatbread, follow the instructions on the packet of our KNÅDA flatbread baking mix.

It's so simple to prepare: 

1. Leave the mix in the packet and add 50 ml of olive oil. 
2. Next, pour in 200 ml of water with the help of a glass bottle or jar.
3. Reseal the packet using the strip provided. 
4. Then, keeping the packet upright, knead the mix for about five minutes until it becomes a smooth paste. 
5. After that, remove the paste from the packet and divide it up into round balls. If you're planning on serving the salad as a starter, make sure the balls aren't too large.
6. Heat a frying pan on your hob.
7. Before frying, mould each portion into the right shape with the palm of your hand until flat. Tip: You might find it easier to do this by placing them on top of a wooden chopping board and flattening them with both hands. 
8. Fry them one by one in the pan until they're browned as much as you like (about three minutes each should do it). You can turn them over using some kitchen tweezers or a spatula. 
9. Remove each piece from the pan once it's fried and place them all on a dish. Then, cover them with a damp cloth or tea towel to keep them nice and fluffy. 

Preparing the horseradish sauce

Now it's time for the sauce! To make the horseradish sauce, just follow these steps: 

• Combine the horseradish sauce and yoghurt in a mixing bowl. 
• For this step, all you need is a spoon. Stir the mixing bowl's contents well to make sure both ingredients are fully mixed together. 
• Once they're fully mixed together, transfer the mixture into a bottle and put it in the fridge until you're ready to serve the salad. 

Preparing the orange chutney

Time to continue making our delicious peeled shrimp salad. Now it's time for the orange chutney, which we'll make using the orange and elderflower marmalade. 

• Start by searing the spices (pepper and coriander) in a frying pan over a medium heat. 
• Peel and chop the red onion.
• Peel and chop the ginger. Alternatively, you can grate the ginger if it's easier.
• After nicely searing the spices, add the olive oil, onion and ginger. 
• Fry on a medium heat until the onion is translucent. 
• Then, add the orange marmalade and the apple cider vinegar.
• Simmer the sauce until it thickens. 

Serving the dish

Now it's time to put the finishing touches to the dish by bringing together everything we've prepared. To dish up the salad: 

1. First, place one of the bread portions on a dish as the base. 
2. Next, spread on a layer of the orange chutney.
3. Add a handful of shrimp (remember to make sure they're defrosted first).
4. Then, pour some of the horseradish and yoghurt sauce on top. 
5. To finish, garnish with some chopped coriander. 
6. Repeat this process with the remaining portions.
7. And it's ready!

What did you think? Use these simple recipes for hassle-free cooking and make the best dishes with results worthy of a true professional. Oh, and don't forget to share your cooking with us on social networks using the hashtag #CookingWithIKEA. We can't wait to see your creations!

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