An Exceptional Shrimp Salad Recipe

by: Marceline Donaldson

First I have to give credit where it is due.

I discovered a shrimp salad that I loved at Whole Foods in Fresh Pond in Massachusetts.

I went to the store several times to buy “my salad”, but sometimes the buffet area where it was sold for $9.99/pound would be empty. The same salad would be available at the deli counter with someone helping me behind the counter, but the cost was $17.99/pound so I decided I should develop my own – based on the tastes from that salad so I could have it whenever my taste demanded.

A Bettina Original

All ingredients should be organic. The shrimp should be “wild caught”. Freshly caught shrimp is preferable, but if you can’t find that, frozen shrimp will do if the shrimp are “as out of the water” – which means with shell on and have not been tampered with in any way as folks try to make using shrimp “easier” for you. It takes nothing to slit and devein shrimp. Lets take the “lazy” out of cooking and go for a great resulting dish.

You will need –

salt (himalayan preferred): Cayenne Pepper or if you prefer a bit of a vinegary taste, you can substitute Tabasco Sauce: Shoyu sauce :Yogurt and Mayonnaise (equal amounts) :Parsley – finely chopped :Onions – 2 kinds add to the taste: Olives – and, of course, shrimp.

Boil the shrimp in a pot of water with the shells on.*** Shrimp turn pink after only a couple minutes so be careful not to overcook them, they will turn tough. Take them out of the water, leaving the water in the pot. Remove the shrimp shells and any veins and put the shells back into the pot in which the shrimp were boiled. Simmer the shrimp water with shells for at least 1/2 hour.

Pour this water into a large jar after you remove the shells. You can drain this water, but you don’t have to. We do too much to make our food as “clean and clear” as possible thus removing great taste and nutrition throwing it down the drain. This gives you shrimp stock for other dishes down the road. It is amazing how many uses you can find for all kinds of stock if you have it on hand. The increase in taste of these dishes and the increase in nutritional value is worth the effort.

Mix all the above ingredients together and put them in the refrigerator overnight. It is important that you give this salad 24 hours for the different ingredients to meld together. The taste changes dramatically.

***We boil shrimp a couple different ways. Both very good, depending upon your taste – or part of the country in which you developed your taste. You can put a goodly amount of crab boil in the water when you boil the shrimp or you can use Old Bay. Both give the shrimp a little “oomph”.

Subscribe to the Bettina Network Blog

A Reader’s Ginger Tea

March 12, 2009

SNERT or "Erwtensoep" – A Breakfast Soupp*

February 27, 2009

A New Orleans Review Post Katrina

February 22, 2009

Coconut Marshmaples

February 21, 2009

Heavenly Marshmaples

February 2, 2009

The Tea Leaf

January 25, 2009

Reader Feedback

January 16, 2009

Kitchen Aid vs Cuisinart

January 15, 2009

Bettina’s Macaroon Cookies

January 11, 2009

A New Bettina House in Washington D. C.

January 11, 2009
Posted in