Thursday, April 5, 2012

Shrimp Salad

Sense of Home Kitchen

Shrimp Salad
~Sense of Home Kitchen, adapted from "Raoul's Shrimp Salad" in Patricia Wells wonderful book Salad As A Meal: Healthy Main-Dish Salads for Every Season~

This salad is a shrimp cocktail with a twist and can be served as an appetizer or salad.

Serves 4

1/2 cup tomato juice
1 tablespoon freshly squeezed lemon juice
2 teaspoons Worcestershire sauce
Approximately 10 drops of hot sauce
Sea salt, pink if available, to taste
1 red bell pepper, trimmed, seeds removed, diced
1/2 yellow bell pepper, trimmed, seeds removed, diced
1 cucumber, peeled if store-bought, unpeeled if from your garden or farmer's market, diced
1 green onion, minced
1 1/2 pounds (25 to 30) cooked large shrimp, peeled and deveined
3 tablespoons fresh cilantro

In a large bowl, whisk together the tomato juice, lemon juice, Worcestershire sauce, hot sauce, and salt.  Taste and adjust hot sauce and salt as desired.  Add red and yellow peppers, cucumbers, and green onion.  Stir and cover. Refrigerate for at least 1 hour to let the flavors develop.

Add the shrimp and fresh cilantro to the sauce and vegetables, toss to coat.  Mound the shrimp salad on plates, and serve.

Sense of Home Kitchen / Recipes / Appetizers / Salads