Empty My Fridge
Creamy Shrimp Salad (Perfect for the Summer) | Chef Jean-Pierre
Ingredients
- Mayonnaise2 tbsp
- Sour cream2 tbsp
- Dijon mustard1 tbsp
- Horseradish sauce1 tsp
- Hot sauce1 tbsp
- Chicken1 tbsp
- Garlic · minced1 tsp
- Ketchup2 tsp
- Lemon1 tsp
- Brandy1 tsp
- Dill · chopped½ tsp + ½ cups
- Salt
- Black pepper
- Shrimp · cooked peeled1 lb
- Almond¼ cups
- Bell pepper · diced¼ cups
- Red cabbage · finely chopped¼ cups
- Cherry tomato½ cups
- Radish · sliced¼ cups
- Romaine lettuce1–2 heads
Instructions
- In a bowl, whisk together the mayonnaise, sour cream, Dijon mustard, horseradish, hot sauce, Lea & Perrins marinade (if using), garlic, ketchup, lemon juice, cognac (if using), salt and pepper until smooth and pink.
- Stir in the chopped dill and adjust the seasoning if needed. Set aside.
- Pour a small amount of dressing into the bottom of a mixing bowl.
- In a large bowl, combine the cooked shrimp, slivered almonds, diced red bell pepper, chopped red cabbage, cherry tomatoes and dill.
- Gently fold in enough dressing to coat everything, adding more or less to taste, then season with dill, salt and pepper as needed.
- To serve in glasses, arrange the lettuce in the bottom half of each glass, layer the shrimp salad on top and add sliced radishes.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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GarlicTomatoLemonBell pepperChickenShrimpCabbageSour cream
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