Pat Conroys Shrimp Salad

5m
Prep Time
2m
Cook Time
7m
Ready In

Recipe: #18695

April 29, 2015

Categories: Sandwiches



"Pat Conroy has a cookbook that will make you weep to read, its amazing"

Original is 2 servings

Nutritional

  • Serving Size: 1 (142.1 g)
  • Calories 113.2
  • Total Fat - 3.7 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 146.1 mg
  • Sodium - 784.7 mg
  • Total Carbohydrate - 2.8 g
  • Dietary Fiber - 0.2 g
  • Sugars - 0.5 g
  • Protein - 16.1 g
  • Calcium - 79.6 mg
  • Iron - 0.4 mg
  • Vitamin C - 3.2 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Heat shrimp, and shake in colander, mix all together.

Step 2

Chill.

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.


  • For best results, use freshly cooked shrimp for this recipe.
  • Be sure to use fresh tarragon, as dried tarragon will not provide the same flavor.

  • Substitute the mayonnaise with plain Greek yogurt for a healthier option. The benefit of this substitution is that Greek yogurt is lower in fat and calories, making it a better choice for those looking to eat healthier.
  • Substitute the tarragon vinegar with white wine vinegar for a more subtle flavor. The benefit of this substitution is that white wine vinegar has a more mild flavor than tarragon vinegar, which can be quite strong and overpowering.

Creamy Dill Shrimp Salad In place of tarragon, use 2 teaspoons of fresh dill and use 1 tablespoon of plain Greek yogurt in place of the mayonnaise and sour cream. Omit the tarragon vinegar and add 1 teaspoon of Dijon mustard. Add a pinch of garlic powder to the mix.



Roasted Asparagus with Parmesan Cheese - This simple side dish is the perfect accompaniment to Pat Conroy's Shrimp Salad. The buttery, nutty flavor of the Parmesan cheese pairs perfectly with the lemony, tarragon-infused shrimp salad. Plus, the asparagus will add a nice crunch and an extra dose of healthy vegetables to your meal.


: Roasted Potatoes with Garlic and Rosemary:

This delicious side dish is the perfect complement to the Roasted Asparagus with Parmesan Cheese. The garlic and rosemary add an earthy flavor to the potatoes, which pairs nicely with the nutty flavor of the Parmesan cheese. The potatoes are also a great way to add an extra serving of carbohydrates to your meal.




FAQ

Q: How long should I chill the shrimp salad?

A: Chill the shrimp salad in the refrigerator for at least one hour before serving.



Q: What type of shrimp should I use for the salad?

A: Use cooked, peeled, and deveined shrimp for the best flavor and texture. You can use either fresh or frozen shrimp. If using frozen shrimp, be sure to thaw it completely before adding it to the salad.

1 Reviews

LindasBusyKitchen

I substituted Greek yogurt for the sour cream to make it healthier for me. It was very good served in lettuce leaves. Thank you for a great lunchtime meal! Linda

5.0

(10 Feb 2016)

You'll Also Love

Fun facts:

Pat Conroy is a famous American author who wrote several best-selling books, such as The Prince of Tides and The Great Santini.

Tarragon is a herb that has a long history of being used in French cuisine, and is often used to flavor salads, sauces, and dressings.