Shrimp Salad

Shrimp Salad

“Perfectly cooling with just a hint of heat for a fancy summer lunch or al fresco dinner.”

NOTES : Back in the 1970’s, my sister, Deborah used to make a similar salad with fresh lump crabmeat. I remember loving it served as an appetizer with Ritz crackers and an ice cold vodka martini. These days I make it with shrimp and serve it as a lunch entree or first course for dinner. Our drink of choice in 2020 is a well-chilled french chardonnay or chablis if we can find it! The flint and mineral notes of the wine are the perfect foil for the richness of the shrimp and it’s mayonnaise based dressing. And don’t be put off by the crushed red pepper flakes. They add just a bit of heat and enliven the whole!

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound medium shrimp — cooked, peeled and chopped
1/4 cup onion — very finely diced
1/2 cup celery — finely diced
1/2 teaspoon dill weed — dried
2 tablespoons red bell pepper — very finely diced
2 tablespoons lemon peel — freshly grated
2 tablespoons lemon juice — freshly squeezed
1 tablespoon olive oil — extra virgin
1/2 cup mayonnaise — I prefer Duke’s
1/8 teaspoon red pepper flakes — dried
1 teaspoon dill pickle — finely chopped

Quickly boil the shrimp in salted water until just done. Rinse in cold water, peel and chop coarsely.

In a good sized bowl, combine the shrimp with the remaining ingredients and mix well.

Chill for at least 3 hours and up to over night.

“All Good Gifts”
Copyright:
“Glyn Ruppe Melnyk 2020”
T(time to chill):
“3:00”
Ratings : very easy 0
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 196 Calories; 11g Fat (50.2% calories from fat); 16g Protein; 8g Carbohydrate; 1g Dietary Fiber; 149mg Cholesterol; 856mg Sodium; 4g Total Sugars; trace Vitamin D; 77mg Calcium; trace Iron; 218mg Potassium; 291mg Phosphorus. Exchanges: 1 1/2 Grain(Starch).

Suggested Wine: French Chardonnay or French Chablis

Serving Ideas : Serve with gazpacho or a cold cucumber soup. Serve on lettuce or over sliced avocado.

Recipe By :Glyn Ruppe Melnyk
Serving Size : 4 Preparation Time :0:20 plus 3 hours to chill.
Rating: Very Easy
Categories : Appetizer Main Course
Salad Shellfish

Copyright: “Glyn Ruppe Melnyk 2020”

This entry was posted by Glyn Ruppe-Melnyk.

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