Friday, September 21, 2012

Simple Shrimp Salad

Try this great and easy recipe that will make everyone want more! This is a perfect thing to make for dinner on top of a salad or for lunch in a sandwich or have it all by itself. Growing up on the Gulf Coast, shrimp was a staple in our household and it can be used in so many different recipes. Shrimp is very easy to cook but also very easy to overcook which will make it very hard to peel. It should only take about 2 1/2 to 3 minutes to cook in boiling water - Cooked shrimp will be in a shape of a "C" and Overcooked shrimp will be a shape of an "O".

Simple Shrimp Salad
*Serves 4*

2 tsp Salt
1 lemon, cut into quarters
1-1 1/2 pounds large shrimp in the shell (16-20 count) 
1/2 Cup Vegenaise® (instead of Mayonnaise) 
1 tsp Dijon mustard
1 Tbsp white wine vinegar - I used The Delicious Dietitian White Muscadine Wine Vinegar
1 handful of fresh basil, chiffonade
1/2 Cup red bell pepper, minced
1/4 Cup red onion, minced
Salt Pepper to taste

Perfectly Cooked Shrimp makes a "C" for Cooked!

1. Bring 2 quarts of water, 1 teaspoons of salt, and the lemon to a boil in a saucepan. 
2. Add the shrimp and reduce the heat to medium. Cook, uncovered, for only 3 minutes or until the shrimp are in the shape of a "C". Drain shrimp and move to bowl of cool water. Peel shrimp once cool enough to touch. 
3. In another bowl, whisk together mayonnaise, mustard, wine vinegar, salt, pepper, and basil. Combine with peeled shrimp. 
4. Add red bell pepper and red onion. Season as needed. 

Serve immediately or let it chill in the refrigerator for a few hours. Yum! 

Simple Shrimp Salad over Arugula

1 comment:

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