Shrimp Salad (Food Network Kitchens) |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Ingredients:
2/3 cup green goddess dressing, recipe follows |
1 ripe hass avocado, split, seeded, and peeled |
1 -1/2 pounds peeled, deviened and cooked shrimp cut into 1/2 inch chunks |
1 medium cucumber, peeled, seeded and cut into 3/4 inch chunks |
1/2 celery stalk, peeled and diced |
1 to 2 teaspoons freshly squeezed lemon juice |
1/2 teaspoon kosher salt |
freshly ground black pepper |
1 head boston or bibb lettuce, trimmed and washed |
1 pound cooked trimmed asparagus |
1 medium vine-ripened tomatoes, cored and cut into 12 wedges |
1 tablespoon finely chopped fresh chives |
3 anchovy filets, soaked in cold water for 5 minutes, dried, and coarsely chopped |
3/4 cup prepared or homemade mayonnaise |
1/4 cup sour cream |
2 tablespoons thinly sliced fresh chives |
2 tablespoons minced flat-leaf parsley |
1 -1/2 teaspoons minced fresh tarragon leaves |
3/4 teaspoon finely chopped fresh basil |
1 tablespoon minced shallots |
1 tablespoon freshly squeezed lemon juice |
1/4 teaspoon kosher salt plus more |
freshly ground black pepper |
Directions:
1. In a blender, combine the dressing and the avocado, and puree until smooth.
2. In a medium bowl, combine the shrimp, cucumber, celery, lemon juice, 1/2-teaspoon salt, pepper to taste, and about 5 tablespoons of the dressing.
3. On a large platter or individual plates arrange the asparagus and tomatoes. Make a bed of lettuce and top with the shrimp salad. Sprinkle with the chives and serve the salad with the remaining dressing on the side.
4. Cook's Note: Substitute 3 cups other cooked seafood, such as crabmeat, crawfish tails, or lobster.
5. GREEN GODDESS DRESSING
6. Combine the anchovies, mayonnaise, sour cream, chives, parsley, tarragon, basil, shallots, lemon juice, and the 1/4-teaspoon of salt in a blender. Puree to make a smooth dressing. Season to taste with salt and pepper. Use now or store, covered, in the refrigerator, for up to 2 days.
7. Yield: 1 1/4 cups
8. Copyright 2001 Television Food Network, G.P. All rights reserved
|
|