Uptown Shrimp Salad Recipe - Cooking Index
3 cups | 711ml | Water |
1 lb | 454g / 16oz | Unpeeled medium-size fresh shrimp |
3 tablespoons | 45ml | Sherry wine vinegar |
= (or red wine vinegar) | ||
1 teaspoon | 5ml | Sugar |
1 teaspoon | 5ml | Grated orange rind |
1 | Garlic clove - crushed | |
1/3 cup | 78ml | Olive oil |
2 | Navel oranges | |
1 cup | 237ml | Sliced pimiento-stuffed olives |
5 cups | 1185ml | Torn Bibb lettuce |
2 | Green onions - sliced |
Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill. Peel and devein shrimp; set aside.
Combine vinegar and next 3 ingredients in a large bowl; gradually add olive oil, beating well with a wire whisk. Set aside.
Peel oranges, and cut into 1/2-inch round slices; cut slices into quarters. Add orange, shrimp, and olives to dressing; stir gently. Cover and chill at least 1 hour.
To serve, add lettuces and green onions to shrimp mixture; toss gently.
This recipe yields 8 servings.
Source:
The Bubba Gump Shrimp Co. Cookbook
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