Marinated Shrimp Salad

30m
Prep Time
15m
Cook Time
45m
Ready In


"Part of a recipe compilation for a future cookbook pamphlet...Dinner Salads for Two."

Original is 2 servings
  • DRESSING

Nutritional

  • Serving Size: 1 (920.3 g)
  • Calories 735.3
  • Total Fat - 45.5 g
  • Saturated Fat - 6.8 g
  • Cholesterol - 309.3 mg
  • Sodium - 2217 mg
  • Total Carbohydrate - 40.6 g
  • Dietary Fiber - 8.7 g
  • Sugars - 10.8 g
  • Protein - 43.4 g
  • Calcium - 282.1 mg
  • Iron - 3 mg
  • Vitamin C - 40.4 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Bring the water, Shrimp & Crab Boil & salt to a boil in a 3 qt. saucepan.

Step 2

Cook for 5 minutes, Add shrimp & cook 3-5 minutes or just until pink.

Step 3

Rinse with cold water & cover with ice in strainer.

Step 4

Peel & chill.

Step 5

Prepare dressing while shrimp is chilling.

Step 6

Crush together capers, anchovy filet & minced garlic with mortar and pestle.

Step 7

In small bowl, whisk together with extra-virgin olive oil & balsamic vinegar.

Step 8

Combine chilled shrimp, chopped onions, chopped red pepper & parsley;

Step 9

Add dressing & toss well.

Step 10

Cover & refrigerate for 2-3 hours.

Step 11

Prepare bed of Spring Mix on 2 plates.

Step 12

Using slotted spoon to drain, divide the Marinated Shrimp on the 2 plates. Arrange 1/2 of avocado and Mandarin oranges to side of Shrimp.

Step 13

Sprinkle with toasted pinenuts.

Step 14

Serve with Sesame Flatbread Crisps.

Step 15

SUGGESTED WINE: Sauvignon Blanc

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting shrimp for this recipe, make sure to choose medium-large shrimp unpeeled for the best taste and texture.
  • For the dressing, use a high-quality extra-virgin olive oil for the best flavor.

  • Substitute the shrimp with tofu: This substitution is great for those who are vegan or vegetarian, or those who want to try something new. Tofu is a great source of protein and is a versatile ingredient that can be used in many different dishes.
  • Substitute the oil with avocado oil: Avocado oil is a great option for those looking for a healthier alternative to oil. It is high in monounsaturated fats, which can help reduce inflammation, and has a high smoke point, making it a great choice for cooking.

Tropical Marinated Shrimp Salad Replace the sweet red bell pepper with 1/2 cup of diced pineapple. Replace the Balsamic vinegar with 2 tablespoons of pineapple juice. Replace the Sesame Flatbread Crisps with Coconut Flakes. Suggested Wine: Riesling.



Roasted Asparagus with Lemon and Parmesan - This simple side dish pairs perfectly with the Marinated Shrimp Salad. The roasted asparagus is lightly seasoned with lemon juice, olive oil, and Parmesan cheese, making it a flavorful and healthy accompaniment to the shrimp salad.


Roasted Potatoes with Garlic and Herbs: Roasted potatoes are a delicious and easy side dish to serve with the Marinated Shrimp Salad. The potatoes are seasoned with garlic, herbs, and olive oil, then roasted until golden and crispy. The potatoes are a great source of carbohydrates and the herbs and garlic add a flavorful punch to the dish.




FAQ

Q: What type of oil should be used in the dressing?

A: Extra-virgin olive oil is recommended for the dressing.



Q: How long should the dressing be refrigerated?

A: The dressing should be refrigerated for up to 3 days. After that, it should be discarded.

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Fun facts:

The original recipe for Marinated Shrimp Salad was created by Julia Child, a famous American chef and television personality.

The ingredients for Marinated Shrimp Salad are inspired by the flavors of Provence, a region in the south of France known for its rich culinary heritage.