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.
Equipment
- 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
Ingredients
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
Instructions
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!