Vanessa
06-27-2000, 02:23 PM
You can substitute crabmeat for shrimp. Serve on lettuce or in scallop shells as entree salad or first course
Shrimp salad with tomato mayonnaise
3 ribs white celery hearts
1 pound cooked small shrimp
juice of 1/2 lemon or to taste
2 ripe tomaoes cut into cubes (peeled & seeded)
1 1/2 c blender mayonnaise (see recipe)
1 tab chopped fresh parsley
salt to taste
Cayenne pepper to taste
Watercress sprigs for garnish
Large blk olives for garnish
Trim celery and cut into matchstick slivers (1/2 inch long) You should have 1/2 c. Toss shrimp with lemon juice and celery
Add tomato cubes to mayonnaise, blending gently. Fold mayonnaise with parsley into the shrimp and celery, add salt & cayenne to taste. Garnish with blk olives & watercress
Serves 4
VARIATIONS
Shrimp salad with cucumber and dill
Follow instructions above but omit celery and add peeled and cubed cucumber and some fresh dill. Use a vinaigrette dressing instead of the tomato mayonnaise.
Shrimp salad with peas
Add 1 cup of blanched fresh tender young peas and 1/2 cup slivered water chestnuts. Blend with blender mayonnaise, omitting the tomatoes. You could also use a curry mayonnaise.
Blender mayo
1 whole egg at room temperaure
1 egg yolk at room temp
1 c good quality flavorless veg oil at room temp
1/2 tsp salt
1/2 tsp dry mustard
2 tab fresh lemon juice
cayenne pepper to taste
Pt whole egg, egg yolk, 1/4 c of the oil, salt, mustard and lemon juice in blender. Turn motor on. After a min start pouring remaining oil in a thin stream (YOU CAN USE YOUR FOOD PROCESSOR INSTEAD). After using half of the oil, stop the blender & remove cover, stir in mayo with a long handle spoon. Turn on again and continue to add oil slowly. Taste mayo for salt, lemom juice cdorrect taste. Add cayenne. 1 1/2 cups
Note If mayo is too thick add a tab of boiling water before finishing it up.
Also you can use tarragon vinegar instead of lemon juice for a chicken or seafood salad
Shrimp salad with tomato mayonnaise
3 ribs white celery hearts
1 pound cooked small shrimp
juice of 1/2 lemon or to taste
2 ripe tomaoes cut into cubes (peeled & seeded)
1 1/2 c blender mayonnaise (see recipe)
1 tab chopped fresh parsley
salt to taste
Cayenne pepper to taste
Watercress sprigs for garnish
Large blk olives for garnish
Trim celery and cut into matchstick slivers (1/2 inch long) You should have 1/2 c. Toss shrimp with lemon juice and celery
Add tomato cubes to mayonnaise, blending gently. Fold mayonnaise with parsley into the shrimp and celery, add salt & cayenne to taste. Garnish with blk olives & watercress
Serves 4
VARIATIONS
Shrimp salad with cucumber and dill
Follow instructions above but omit celery and add peeled and cubed cucumber and some fresh dill. Use a vinaigrette dressing instead of the tomato mayonnaise.
Shrimp salad with peas
Add 1 cup of blanched fresh tender young peas and 1/2 cup slivered water chestnuts. Blend with blender mayonnaise, omitting the tomatoes. You could also use a curry mayonnaise.
Blender mayo
1 whole egg at room temperaure
1 egg yolk at room temp
1 c good quality flavorless veg oil at room temp
1/2 tsp salt
1/2 tsp dry mustard
2 tab fresh lemon juice
cayenne pepper to taste
Pt whole egg, egg yolk, 1/4 c of the oil, salt, mustard and lemon juice in blender. Turn motor on. After a min start pouring remaining oil in a thin stream (YOU CAN USE YOUR FOOD PROCESSOR INSTEAD). After using half of the oil, stop the blender & remove cover, stir in mayo with a long handle spoon. Turn on again and continue to add oil slowly. Taste mayo for salt, lemom juice cdorrect taste. Add cayenne. 1 1/2 cups
Note If mayo is too thick add a tab of boiling water before finishing it up.
Also you can use tarragon vinegar instead of lemon juice for a chicken or seafood salad