Shrimp Salad

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This salad using fresh local shrimp is lovely anytime of the year when you can get fresh seafood. On occasion, I like to make us a treat  & use half shrimp & half crab.  It can be a little $$ but you don’t need much. The salad would be awesome made with local Spot Prawns in the spring. But we enjoy it anytime of the year.  Finest at Sea** has the best fresh shrimp & crab, so sweet & yummy. I have included two of our favourite dressings, you choose!  I have included two different dressings, you choose!  All the colours are just so darned appetizing!

Makes 4 Servings

¾ – l lb. fresh cooked medium to large shrimp (90 – 130 count)
2 hard boiled eggs, halved or quartered
8 – 10 cherry tomatoes
1-2 lemons, cut into wedges
5 – 6 slices per person, English cucumber or baby cucumber
12 stalks blanched asparagus** (when in season), otherwise you can omit them
(opt.) 1-2 avocados,** sliced or cut into cubes
6 – 8 cups assorted salad greens such as butter lettuce, watercress, frisee, radicchio, romaine, red lettuce, etc.

Garnish:  Chives or  green onions

Dressings:

Green Goddess Chive

Makes About 1 1/3 Cups

½ cup mayonnaise (light is fine)
½ cup sour cream (light if you like)
1/3 cup coarsely chopped fresh chives
1 green onion, coarsely chopped
1 garlic clove, peeled
1 Tbsp. tarragon white wine vinegar
1 tsp. chopped fresh tarragon or ½ tsp. dried tarragon
1 tsp. sugar
1 tsp. Worcestershire sauce

Combine all ingredients in blender & blend until smooth; season dressing to taste with salt & pepper. Cover & put into the fridge until ready to serve.

Louis Dressing

Makes 1 ½ Cups

2 cup mayonnaise (light is fine)
½ cup Heinz chili sauce
1 Tbsp. minced Italian (flat-leaf) parsley
1 tsp. freshly squeezed lemon juice
1 tsp. prepared horseradish (such as Woodman’s)
1 – 2 tsp. finely minced onion
Freshly ground black pepper to taste

Whisk together all ingredients. Cover; chill until ready to serve. I have been known to use any leftovers to make a tuna sandwich!

Place salad greens on 4 large plates. Arrange shrimp & crab if using, attractively on greens; garnish with egg quarters or halves, cherry tomatoes, asparagus, if using, avocado slices or cubes. Top with sprigs of chives. Pass dressing separately.

Note:   I have found that if you rinse the avocado with cold water after it is cut, it will not darken for some time.

**If you would like to see how to blanch the asparagus, please go to Blanching Vegetables.

**If you would like to locate Finest at Sea, please go to My Source List.

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