Monday, June 23, 2014

Shrimp Salad with spring pea mix!

 Here is a new salad for you salad lovers!  I came across this recipe in  Good Housekeeping and was very anxious to try it.  I adapted it to our liking as many that I post. (I make note when I have changed or added something different in the recipe).  It suggests serving it warm but I chose to refrigerate the salad mix and place my warmed peas and snow peas around it when I served it. (I didn't have any sugar snap peas so I substituted)...Hubby loved it and so did I!!!



The picture in the magazine looked great and it pulled me to try it.  That is usually why I like to post pictures to tempt you!   I decided this might be a good Spring salad to make for our main course today.  A picture speaks a 1,000 words.  Enjoy!  * I don't see why chicken couldn't be substituted if you don't care for shrimp.



Here is the recipe as listed in the magazine (I halved it for two) and did it my way!

12 large eggs
1 lemon
3 sprigs fresh dill (I used dried)
12 oz. shelled large shrimp(cooked shelled and De veined)
12 oz. Yukon gold potatoes , scrubbed and cut into 1/2 inch chunks
salt and pepper
1 1/2 cups frozen peas
12 oz. sugar snap peas strings removed and halved
1 cup plain yogurt (I used Greek yogurt)
1 tablespoon Dijon mustard
1/2 cup finely chopped red onion
3 stalks celery finely chopped
1 tablespoon white wine vinegar
2 tablespoons olive oil

Cover eggs with water and heat to boiling; remove from heat at let stand 5 minutes. 

Place potatoes in water  and cook until tender.  Drain well.  In a medium pot (3 qt) bring water to boil add snap peas and frozen peas..(I used frozen for both)  Cook 2 minutes until bright green in color, drain.

In  large bowl, whisk yogurt, mustard, 1 tablespoon lemon juice and 1/4 tsp. salt and pepper.  Add hot potatoes , onion, celery, shrimp, eggs and dill..Fold gently until well combined.

In another bowl, whisk vinegar, oil, remaining 2 tablespoons lemon juice, and 1/8 tsp. salt and pepper.  All all peas and remaining dill.  Toss until well coated.  Spoons shrimp salad into center of serving platter, then spoon pea mixture all around.  Garnish with reserved egg quarters.  Serve immediately.



Rinse eggs under cold water until cool enough to handle.  Peel and cut in quarters.  Set aside

Squeeze 3 tablespoons juice from lemon and reserve.

Happy Cooking from my kitchen to yours,
 
M.J.




Note:  My way!  I bought cooked shrimp, used dried dill, frozen snow peas and regular potatoes. Seasoned as the recipe called for..Watch onion!  I refrigerated shrimp salad and served over room temperature pea mix.  




 


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6/8/12


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