Make-Ahead Seafood Salad Recipe - Cooking Index
1 cup | 62g / 2.2oz | Onion - chopped (small) |
1 | Bay leaf | |
3/4 lb | 340g / 11oz | Medium shrimp - raw |
1 | Boston lettuce head | |
1/2 | Sweet red pepper | |
Dressing | ||
2 tablespoons | 30ml | Light mayonnaise |
1 tablespoon | 15ml | Lime or lemon juice |
1 | Hot pepper sauce | |
1/2 cup | 118ml | Buttermilk |
1/4 cup | 36g / 1.3oz | Chives - chopped, or |
Onions | ||
1 tablespoon | 15ml | Fresh coriander - chopped |
Dill | ||
1 | Salt |
In saucepan, bring 4 cups water, onion and bay leaf to boil; reduce heat and simmer for 5 minutes.
Add shrimp; simmer for 2-4 minutes or until pink. Drain, peel and devein. cover and refrigerate until shrimp are chilled or for up to 4 hours.
Meanwhile, separate lettuce into leaves; wash, dry and wrap in towels. [Wrapped lettuce can be refrigerated in plastic bag for up to 1 day.] Dice red pepper. [Red pepper can be refrigerated in airtight container for up to 8 hours.]
Dressing: In small bowl, whisk together light mayonnaise, lime juice and hot pepper sauce; whisk in buttermilk, chives, coriander and salt until combined. [Dressing can be covered and refrigerated for up to 8 hours.] Arrange 2 or 3 lettuce leaves attractively on individual salad plates.
Sprinkle with about three-quarters of the red pepper. Mound shrimp on top. [Salad can be prepared to this point, covered and refrigerated for up to 1 hour.] Drizzle with dressing and sprinkle with remaining red pepper.
Add a few cherry tomatoes cut into wedges, if desired, and drizzle on the dressing just before carrying the salads to the table.
Variation: You can use large scallops for half of the shrimp; cook as for shrimp and slice crosswise.
Dinner Menu: - Mushroom and Leek Pate - Make-Ahead Seafood Salad - Maple Orange Cornish Hens - Squash Crescents - Zucchini Ribbons - Two-rice and Sweet Pepper Pilaf - Ricotta Cheesecake with Citrus Compote.
Source:
Canadian Living magazine Nov 95 "No-Panic Party" Recipes by Canadian Living Test Kitchen Recipe by Elizabeth Baird
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