Shrimp Salad
Shrimp Salad
Submitted by Corporate Chef Andy Stewart
Salads
Ingredients
- 12 raw shrimp, peeled and deveined, tails intact
- salt
- 2 tomatoes, peeled, seeded and fine diced
- 1 Granny Smith apple, peeled and diced and tossed with 1 tablespoon Fustini's Sicilian Lemon balsamic & 1/4 cup water
- 1 avocado, peeled, seeded and diced
- Seafood Vinaigrette
- Pred Pepper mayonnaise
- whole chives
- parsley
- 1 cup mayonnaise
- 4 tablespoons Seafood Stock
- 2 tablespoons Fustini's Vinoso wine vinegar
- 2 tablespoons heavy cream
- salt and pepper
- 1 roasted red pepper - peeled and seeded
- 1 shallot - roughly chopped
- 2 cloves garlic - minced
- 1/4 cup Fustini’s 18 Year Balsamic Vinegar
- 1 tablespoon wholegrain mustard
- 1 cup mayonnaise
- salt and pepper
Directions
- Bring 2 quarts of water to a boil and season with kosher salt. Once boiling, add the shrimp and continue to boil, stirring frequently, until fully cooked, 2-4 minutes. Remove immediately to an ice bath, then drain and keep cold.
- Spread the Seafood Vinaigrette over the bottom of the serving platter. Place Red Pepper Mayonnaise in 12 dollops in a circle on the plate. Arrange the shrimp on the dollops of Red Pepper Mayonnaise. Decorate the plate with tomato, apple and avocado pieces. Garnish with chives and parsley.
- Whisk all ingredients together and keep chilled until ready to use.
- Process red pepper, shallot, garlic, vinegar and mustard in a food processor until smooth. Add the mayonnaise and mix thoroughly. Season with salt and pepper and store in a sealed container in the refrigerator.
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