Make-Ahead Seafood Salad
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 80 |
| pro | 10 g |
| total fat | 3 g |
| carb | 3 g |
Elizabeth Baird\'s make-ahead appetizer salad just needs assembling before guests arrive. The servings can wait, lightly covered, on plates in the refrigerator. Add a few cherry tomatoes cut in wedges, if desired, and drizzle on the dressing just before carrying the salads to the table.
Ingredients
- 1 small onion, chopped
- 1 bay leaf
- 3/4 lb raw medium shrimp
- 1 head boston lettuce
- 1 half sweet red peppers
- Dressing:
- 2 tbsp light mayonnaise
- 1 tbsp lime juice or lemon juice
- 1 dash hot pepper sauce
- 1/2 cup buttermilk
- 1/4 cup chopped chives or green onions
- 1 tbsp chopped fresh coriander or fresh dill
- 1 pinch salt
Preparation
In saucepan, bring 4 cups (1 L) water, onion and bay leaf to boil; reduce heat and simmer for 5 minutes. Add shrimp, simmer for 2 to 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 one day.) Dice red pepper. (Red pepper can be refrigerated in an 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; sprinkle with remaining pepper.
Additional information :
Variation: You can use large scallops for half of the shrimp; cook as for shrimp and slice crosswise.
- Keywords : Appetizers; Salad; Boil; Make-Ahead; Shrimp; Lettuce; Buttermilk;
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