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How to make a shrimp salad with a dressing made from sour cream, mayonnaise and lots of fresh herbs. Go to the Herbed Shrimp Salad in Escarole Spears Recipe or read on for our tips to make.
Let me start by saying that the following dressing recipe is one that you need in your life. It is equally delicious as a vegetable sauce, salad dressing, or chicken dressing. We pack lots of fresh herbs like tarragon, mint, and parsley. If you are missing one, don't worry, other fresh green herbs like basil or coriander will work well. The key is to keep the dressing creamy with a nice fresh twist of herbs and citrus.
YOU MIGHT ALSO LIKE: Forget poaching and try this easy roasted shrimp cocktail. Instead of poaching, quickly roast the shrimp in a hot oven until they are sweet and tender. Go for the easy roasted shrimp cocktail recipe.
This shrimp salad can be served alone or on almost anything. I love the look and taste of endive leaves. The slightly bitter and crispy endive works very well with shrimp.
This is great for parties, but I'm a little in love with the idea of turning them into a dinner and calling them lettuce wraps. If I had to scoop out a head of Boston or Bibb lettuce, sliced avocado, and some vegetables like carrot or cucumber, it would be great for dinner.
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YOU MAY ALSO LIKE: Meet your new favorite shrimp taco recipe. There's chili butter shrimp, mashed avocado, and a quick, crispy salad. Go to the Chili Butter Shrimp Tacos Recipe.
Updated recipe, originally published in January 2010. Since I published this in 2010, we have tweaked the recipe to make it clearer. – Adam and Joanne
Herb shrimp salad recipe in endive spears
- COOK 10 minutes
- TOTAL 25 minutes
Shrimp are great, but chicken, lobster, and crab will work well. The bottom bandage is also versatile. Use it as a vegetable sauce or salad dressing. You will need lemon for both the shrimp and the dressing. The dressing requires lime zest, it is best to remove the zest before squeezing the file.
Makes 4 to 6 servings.
1 pound shrimp, shelled and deveined
2 tablespoons of olive oil
1/2 teaspoon of sea salt
1/8 teaspoon freshly ground black pepper
2 tablespoons of lime juice
1/2 cup sour cream
2 tablespoons mayonnaise
1 teaspoon grated lime zest
1 tablespoon lime juice or more to taste
1 tablespoon chopped tarragon leaves
2 teaspoons minced mint leaves
3 tablespoons of chopped parsley
Salt and freshly ground black pepper
3 medium-sized endive, separate leaves
Heat oven to 400 degrees F. Line baking sheet with aluminum foil.
Mix the shrimp with olive oil, salt and pepper. Place the shrimp on the baking sheet and spread on one layer. Roast the shrimp for 5 to 10 minutes until they are pink, firm, and well cooked. Mix immediately with lime juice.
Meanwhile, make the dressing. In a large bowl, stir together sour cream, mayonnaise, lime zest, lime juice, herbs, a pinch of salt and a little black pepper. Or use a food processor to mix. Try and then adjust with salt, pepper, or more lime juice.
Chop the shrimp into small pieces and then add them to the bowl with the dressing. Mix and then spoon over the escarole leaves.
Adam and Joanne's advice
If you make this recipe, take a photo and tag it #RecetasLatinas – We love to see your creations on Instagram and Facebook!
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