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Shrimp salad - 4 pts
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
4 servings. 4 PointsPlus® values per serving Ingredients | |
1/2 cup | tomato juice |
1 Tbsp | freshly squeezed lemon juice |
2 tsp | Worcestershire sauce |
Several drops Tabasco sauce Fine sea salt | |
1 to 2 | red bell peppers, trimmed, seeds removed, cut into 1/4-inch cubes (about 1 1/2 cups) |
2 | celery ribs, cut into crosswise slices (about 1 1/2 cups) |
1 1/2 lbs (25 to 30) | cooked large shrimp, peeled and deveined |
1/2 cup | minced fresh chives or cilantro |
Instructions
In a large bowl, whisk together tomato juice, lemon juice, Worcestershire sauce, Tabasco, and salt. Taste for seasoning. Add red peppers and celery. Stir to blend. Cover and refrigerate for at least 1 hour to let flavors develop.
Toss shrimp with just enough sauce to lightly and evenly coat ingredients. Add chives and toss to blend. Taste for seasoning. Mound shrimp salad on a plate, and serve.
Notes from Patricia Wells
Think of this as a modern shrimp cocktail, enlivened by a touch of fresh chives or cilantro. Protein-rich and a snap to prepare, this recipe comes from Raoul Reichrath, chef and owner of one of our favorite haunts in Provence, the Michelin-starred Le Grand Pré, in Roaix.
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