Wednesday, August 12, 2015

Shrimp Salad

During summer, I don't like re-heating dinner in the oven. It's just too hot. I prefer cold meals. Like salads - regular salad, bread salad, fattoush salad, chicken salad, potato salad, pasta salad, and this Shrimp Salad.
Better Shrimp Salad is a recipe I ripped out of the July/August 2007 Cook's Illustrated. Sure, we know what goes in shrimp salad, but sometimes when we wing it, we just don't get an end result as delicious as when we dine out. It's usually good, just not great. So we decided to follow the recipe.
We did make a few changes. We grilled the shrimp instead of boiling them. We substituted fresh chives for chopped shallot. And we probably used a bit under 1/4 c mayonnaise since we do not like our salads too mayonnaise-y. Just enough mayo to bind it.The end result is fantastic. SP is quite good at grilling jumbo shrimp so they were perfectly cooked. The fresh chives, tarragon, and parsley complemented the shrimp and lemon juice/mayo. The 1/3 cup of finely chopped celery was the perfect amount for some crunch. We ate it on a Mediterra croissant the first night. The second night, we ate it on Mediterra whole grain bread and it was even tastier after everything had a chance to marinate together for a day. And then, to our dismay, it was gone.

But not forgotten. We'll definitely make this again.

Recipe here.


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