Old Kavala salad
with shrimps and a special Kavala’s sauce (made with ouzo)

Influences of the “outside world”, due to the trade and the bourgeoisie style of Kavala people.

If nothing else, Kavala produces fish and seafood. Its population consists of a mixture of populations, such as the Smyrna’s and Constantinople’s. These populations have incorporated in their food culture due to the Levantines various influences, such as the so-called shrimp-cocktail. At the same time, Kavala, because of the big tobacco traders, introduced new eating habits and grafted them with the old ones or adapted them to their own cooking habits, acquiring a kind of locality. Our shrimp salad has a very smart methodology, which takes advantage of all the ingredients and the taste of the final product. At the same time it is a forgotten salad that was once emblematic for the city of Kavala.


  • 1 pot deep
  • 1 pot shallow wide
  • 1 bowl for the salad
  • 1 green cutting surface
  • 1 vegetable cutting knife
  • 1 blender1 mixer
  • 1 tablespoon spider
  • 1 large wooden spatula
  • 1 fine sieve
  • 1 strainer
  • 1 pool
  • 1 salad bowl
  • 1 saucepan


Ingredientsfor the shrimps:

  • 1 kg of shrimps
  • 1 onion, peeled and cut into 4pcs
  • 1 carrot cutin 2
  • 6 sprigs of celery very well washed
  • 3 bay leaves
  • 1 kg black pepper grains
  • 2 grains of allspice
  • ½ Tea-cup of Vinegar
  • Salt

Forthe sauce:

  • 2 dried onions
  • 2 cloves garlic
  • 2 tablespoons tomato paste
  • 1/2 bunch of celery
  • 1 tbsp. black pepper grains
  • 100 ml ouzo
  • 100 ml Vinegar
  • 3 carrots
  • 2 bay leaves
  • Flour
  • 400 ml. Olive oil
  • Sugar
  • The heads and shells of the peeled shrimps

For the salad:

  • 3 spring onions
  • Lettuce
  • Pirpirimia (Portulaca)
  • Dill


For the shrimps:

  • Put a deep pot to boil, with water and the rest ofthe ingredients.
  • Let them boil for 15 'and add the shrimp. Once theyboil, leave for 3 ', take out the shrimps in a deep pan and immediately add iceand water.
  • We keep the broth for thesauce as well as the heads and shells from the shrimp cleaning.

Forthe Kavala’s sauce:

  • Put 1/5 of the olive oil to burn and pour in thevegetables cut into small pieces to sauté. Add the pulp to brown it to removeits acidity.
  • Add the flour and the shrimpscrubs, stir and let them brown.
  • Quench with ouzo, add the spices, let half theliquid evaporate, always stirring and add the shrimp broth.
  • Let it boil well, until it is half full. Pass thewhole mixture through a strainer and press the heads well to take out theircoral in the broth.
  • Then pass the cleanest broththrough a fine sieve to retain any residue and put it back to a boil in a cleanpot until it becomes porridge.
  • Allow it to cool and then in a mixer slop theporridge with the whisk to fluff, slowly adding oil and vinegar, as we do withmayonnaise until it acquires the same texture.
  • If necessary, to make ittastier and with more aroma we can add more ouzo.

For the salad:

  • Chop the pirpirimia andfinely chop the rest.
  • Put them in a deep pan
  • Cut the shrimp into 3, add asmall amount of the sauce and mix gently.
  • Serve on a shallow plate and pour a little more sauce.
  • Finally, put two wholeshrimps on top, for decoration!

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