Shrimp Salad with Aioli Mayonnaise
Source of Recipe
Tammy @ Recipezaar
Recipe Introduction
Level 1 ~ Pro/Fat & Veggies ~ One of the things I miss the most from my pre-Somersizing days, is pasta salad. I really love this salad because using the smaller sized shrimp gives me the mouth feel of pasta. My notes are at the end because (as usual) I've done things a little differently to our tastes.
List of Ingredients
1 pound medium shrimp
1/4 cup sour cream
1/2 cup mayonnaise
1 tablespoon finely chopped garlic
1 tablespoon parsley
1 teaspoon lemon juice
1/4 cup chopped red peppers
1/4 cup chopped cucumbers
1/4 cup chopped onions
1/4 cup chopped tomatoes
1/2 teaspoon Old Bay Seasoning (optional)
Seasoned salt
Recipe
1. Steam or boil shrimp until pink and then plunge into ice water to stop additional cooking.
2. For Aioli Mayo, mix together: sour cream, mayonnaise, garlic, parsley and lemon juice.
3. In a medium bowl, toss shrimp and veggies together. 4. Add enough of the Aioli to hold the shrimp salad together.
5. Add seasoned salt to taste.
6. (Optional: Add Old Bay Seasoning) Chill and serve.
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* Deb’s notes: I use the cocktail/salad size frozen shrimp from Costco (cooked, tails off). I put them frozen into a colander and have cold water spraying on them to thaw while I prepare the rest of the salad. They are thawed by the time I'm done.
I use dried parsley, English hot house (seedless) cuke and peeled it, scallions for the onions.
Make sure the shrimp are completely dry, using a paper towel. I seed the tomato - because the sauce gets runnier than it's supposed to. I also add dried dill weed and celery seed.
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