Shrimp Salad
Serves: 5
Terence Turner
1 January 1970
Based on User reviews:
52
Spice
43
Sweetness
48
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tsp
Kosher Salt (plus more)2 tbsps
Chives (thinly sliced fresh)1 cup
Sour Cream2 tbsps
Parsley (minced flat-leaf)1 tbsp
Shallot (minced)Directions:
1
In a blender, combine the dressing and the avocado, and puree until smooth
2
In a medium bowl, combine the shrimp, cucumber, celery, lemon juice, 1/2-teaspoon salt, pepper to taste, and about 5 tablespoons of the dressing
3
On a large platter or individual plates arrange the asparagus and tomatoes
4
Make a bed of lettuce and top with the shrimp salad
5
Sprinkle with the chives and serve the salad with the remaining dressing on the side
6
Cook's Note: Substitute 3 cups other cooked seafood, such as crabmeat, crawfish tails, or lobster
7
Combine the anchovies, mayonnaise, sour cream, chives, parsley, tarragon, basil, shallots, lemon juice, and the 1/4-teaspoon of salt in a blender
8
Puree to make a smooth dressing
9
Season to taste with salt and pepper
10
Use now or store, covered, in the refrigerator, for up to 2 days
11
Yield: 1 1/4 cups Copyright 2001 Television Food Network, G
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