Creamy Shrimp and Vegetable Salad

shrimpsalad
(image courtesy of madeinkitchen.tv)

I will be the first to admit, no advocate, that I despise any type of cream-based salad. Potato salad, macaroni salad.. not my cup of tea. But when I came across a seafood salad at a local hotel, it completely changed my perspective on my controversial opinion. I still distaste potato and macaroni salad…but I LOVE this version of shrimp salad that I conjured up, and I hope you will to!

Shrimp and Vegetable Salad

1 bag frozen de-veined and de-shelled raw shrimp
Half of a lemon
1 cucumber, peeled and diced into cubes
2 carrots, peeled and sliced
1/4 cup fresh parsley
1/4 cup fresh dill (3 teaspoon dried dill works fine too)
4 tablespoon light mayonnaise
1 tablespoon sugar
1 small carton cherry red tomatoes
Pinch of cayenne pepper

1. In a small skillet, slowly cook the shrimp. No olive oil, no butter. Just water. It seems odd, but it leaves the shrimp light, crisp, and fresh.
2. As the shrimp is slowly cooking, squeeze all the lemon juice you can from the halve over the shrimp. Save the the skin for later, as you will need about 2 teaspoons of grated lemon zest.
3. As the shrimp loses its transparency, take off the heat – the shrimp is nearly done.
4. Meanwhile, in a small bowl mix the mayonnaise, sugar, and cayenne pepper until blended together.
5. In a separate bowl, add the diced cucumber, carrots, and cherry red tomatoes.
6. Combine shrimp with the vegetables, then add the creamy mayonnaise mixture and blend well. After blended, add the parsley, dill and the lemon zest.
7. After everything is combined, refrigerate for a couple hours and then serve! Best served chilled : )

Serves: 2

TIP: You can replace/add any shelled seafood you would like to this dish (cooked properly beforehand of course). Shredded crab meat is also delicious in this recipe! For some extra fill, sometimes I use this mixture in a grilled tortilla with some sliced avocado as well.

Superb!

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