Marinated Shrimp Salad

by Cate on September 20, 2007

Tonight we’re revisiting another “greatest hit,” Marinated Shrimp Salad. Clipped from a Bon Appetit issue many years ago, it has been a favorite in our house, both for casual dinners and for when we entertain.

It does not take much more effort than mixing and chilling, and any home cook can handle that, be they novice or expert. It’s quick enough to be a perfect starter on a harried weeknight, yet fancy enough to whip up for special guests. My mouth is just watering thinking about making this one again … already. This recipe is also my submission to Kalyn’s Weekend Herb Blogging, which is being hosted by Once Upon a Tart.

A year ago today… dentist.
Two years ago today… one of my favorite potato recipes, which I’m long overdue in making again.

Marinated Shrimp Salad
Recipe courtesy of Bon Appetit

2 quarts water
2-1/2 lbs unpeeled, medium-size fresh shrimp
1/3 cup olive oil
1/3 cup white wine vinegar
1/3 cup Dijon mustard
2 tablespoons paprika
2 teaspoons sugar
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bunch green onions, chopped
2 celery ribs, chopped (I always skip)
2 garlic cloves, minced
8 cups mixed salad greens
Garnishes: lemon wedges, paprika

Bring 2 quarts water to a boil; add shrimp and cook 3-5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Peel shrimp and devein, if desired. Chill. Whisk together olive oil and next 7 ingredients in a large bowl until blended; stir in green onions, celery and garlic. Add shrimp, toss to coat. Cover and chill 3 hours. Arrange shrimp on salad greens and garnish, if desired.

Yield: 8 servings

Cate’s Notes: I usually buy pre-cooked shrimp to save a bit of time. Instead of arranging the marinated shrimp on top of the greens, I usually mix all together.

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{ 6 comments… read them below or add one }

Mandy September 20, 2007 at 4:42 am

My mouth is salivating already. I will surely make this dish that comes highly recommended by you!

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Kelly Mahoney September 20, 2007 at 5:03 am

Yum, I had a ceasar salad today and I was thinking about how shrimp would have made it so much better.

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Ed Tep September 20, 2007 at 6:58 am

Cate – Sounds delicious! Just out of curiosity, why do you skip the celery?

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Cynthia September 21, 2007 at 2:05 am

If all salads had this deliciously marinated shrimp, then I’d eat salad all day :)

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Kalyn September 25, 2007 at 12:59 am

It sounds very good, but I would have to insist on using the celery. I love celery and it’s great with shrimp. I do know someone who’s a complete celery hater though, so I know it can happen.

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Cate September 25, 2007 at 1:41 am

Mandy, Kelly and Cynthia – hope you make it! I nearly made it again tonight, but definitely this weekend.

Ed – In a more traditional salad recipe with littler and more chopped ingredients (like one of our favorite shrimp salad recipes), I would totally include it. But in this recipe, when most of the ingredients tend to be much larger, I tend to skip the celery. I’m sure it’s just as tasty either way.

Kalyn – with or without celery, a total keeper.

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