This shrimp salad is also known as Teke Salad.
Teke is a kind of shrimp found in waters around Turkey. This recipe is from Melceü’t-Tabbahin by Mehmed Kâmil, 1844.
Easy, simple, yet delicious.
- Flat leaf parsley
- Olive oil
Poach the shrimps in boiling water. (See note)
Once they are cooled, peel and devein them.
Sprinkle with salt. Add finely chopped parsley. Drizzle olive oil and lemon juice.
You may prefer to peel the shrimps before poaching. This may make a slight difference in the taste due to the fat in the shrimp's head. If you prefer to reduce the shrimp's aroma further, you may add some salt and lemon or vinegar to the boiling water.