Shrimp and Sherry Cocktail Salad
Salads • Italian
Description
For this salad, you need small, sweet cocktail shrimp with soft, non-firm meat. You can use pre-cooked shrimp from packages, thaw them, and peel them, but under no circumstances should you boil or rinse them with water, as this will ruin their aroma and sweetness. From 500 grams of unpeeled shrimp, you will get about 200 grams of peeled shrimp.
Ingredients
- Iceberg Lettuce 5 oz
- Orange Bell Peppers 5 oz
- Marinated cherries 5 oz
- Mandarins 2 pieces
- Peeled Cooked Shrimp 20 oz
- Meyer Lemon Juice 1 tablespoon
- Chopped Sage Leaves 1 tablespoon
- Remoulade Sauce 3 tablespoons
- Sherry 0 fl oz
- 10% cream 0 fl oz
- Cayenne Pepper a pinch
- Sugar ½ teaspoon
- Salt to taste
Step-by-Step Guide
Step 1
Soak the pitted cherries (preferably fresh) in sherry for 5–6 hours. Use the sherry later to prepare the sauce.
Step 2
Blend the cocktail sauce (Heinz), lemon juice, cayenne pepper, sugar, cream, and sherry until smooth.
Step 3
Tear the lettuce leaves into large pieces. Remove seeds from the peppers and chop them very finely, lightly squeezing out excess juice. Finely chop the parsley. Peel the mandarin segments from membranes and seeds, and cut them in half.
Step 4
Combine the shrimp, cherries, pepper, mandarins, and parsley with the sauce and mix. Add salt to taste.
Step 5
Line wide glasses with lettuce leaves and mound the salad on top.
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