I just got back from a vacation with my fella to the Great Smoky Mountains. That is one beautiful place. I loved the drive through and seeing all the streams. One such (night) drive awarded us with a coyote and two wild boar. The best part of the vacation, besides the mountains themselves, was the discovery of Waynesville, NC. What a lovely little town. It’s just on the other side of the mountains from Gatlinburg, TN. They have many festivals, are quaint and arty, and have many little restaurants that have a focus on local food. Too bad we got there at an odd time when many were not open yet. We will be back!
But, as I was saying, I just got back from vacation and I had no food in the house. I swung by the grocery, picked up salad things, and suddenly had an appetite for shrimp. Grabbed some from the fish counter and….now what? I remembered reading in a Better Homes & Gardens seasonal magazine about marinated shrimp. Not marinated like ceviche or soaked and cooked. This was a sauce that the shrimp marinated in after they were cooked. I rummaged around until I found the magazine and recipe, then read it through. The sauce had similar flavors to cocktail sauce. Ah ha! I tweaked the recipe until I found a combination that I liked for a shrimp cocktail salad. So, with regards to BH&G Appetizers, here’s my recipe:
Shrimp Cocktail Salad
- 1 lb shrimp, peeled
- 1/4 c olive oil
- 1/4 c red wine vinegar
- zest of 1 lemon
- juice of 1 lemon
- 2 Tbsp tomato paste
- 1/2 Tbsp honey
- 1 Tbsp horseradish (or to taste)
- 1 clove garlic, minced
- salt & pepper to taste
- 1/2 onion, thinly sliced
- 1 pint grape tomatoes, chopped
Bring a saucepan of water to a boil. Add shrimp and cook for 2 min. Drain and rinse under cool water. Set aside. In a medium bowl, whisk together remaining ingredients, except onions and tomato. Set aside. Chop the cooled shrimp and add to sauce, then add onions and tomato. Stir to combine. Place bowl in the refrigerator for at least one hour for flavors to blend.
When you are ready to serve, divide shrimp mixture and sauce over mixed greens. The sauce act as a dressing. So tasty!
I served mine with a side of roasted corn, and salt & vinegar potatoes (boiled, smashed, roasted til crisp, then tossed in malt vinegar & sea salt) Enjoy!
* Tip: Freeze your shrimp shells. When you have a gallon baggie’s worth, make stock. This stock can be used to make chowder, fish soup…any seafood based recipe.