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.