Best Chopped Shrimp Waldorf Salad Recipes

CHOPPED SHRIMP

Categories Salad

Yield 6 to 8 people

Number Of Ingredients 13

1 pound large shrimp (31-40 count), peeled & deveined
1/2 cup mayo
1/3 cup buttermilk
1 tablespoon fresh lemon juice; more to taste
1 tablespoon roughly chopped fresh tarragon
1 teaspoon Dijon mustard
Kosher salt & fresh ground black pepper
2 cups 1/4" diced sweet apples, (Fuji about 1 1/2)
2 cups red seedless grapes, halved
1 1/2 cups 1/4" diced celery (3 to 4 ribs)
1/3 cup blanched silvered almonds, slightly toasted
1 tablespoon thinly sliced chives
12 tender butter lettuce leaves

Steps:

Put the shrimp in a steamer basket over simmering water and steam until just cooked through, about 3 minutes (the center should still be slightly translucent). Let cool. In a medium bowl, whisk the mayo, buttermilk, lemon juice, tarragon & mustard. Season with salt & pepper. Cut the shrimp into 1/2" pieces & mix in a large bowl with the apples, grapes, celery & almonds. Toss with enought of the dressing to coat the ingredients well (you may not need it all). Taste & add more salt, pepper, or lemon juice as needed. Sprinkle with the chives. Serve on lettuce leaves.

Chopped shrimp Waldorf salad image

Provided by Lynnda Cloutier @eatygourmet

Number Of Ingredients 13

- 1 pound large shrimp, 31 to 40 per pound, peeled and deveined
- 1/2 cup mayonnaise
- 1/3 cup buttermilk
- 1 tablespoon fresh lemon juice, more to taste
- 1 tablespoons roughly chopped fresh tarragon
- 1 teaspoon dijon mustard
- kosher salt and freshly ground black pepper
- 2 cups diced sweet apples, preferably fuji, about 1 1/2 apples,
- 2 cups red seedless grapes, halved
- 1 1/2 cups diced celery, 3 to 4 ribs, cut into 1/4 inch dice
- 1/3 cup blanched slivered almonds, lightly toasted
- 1 tablespoons thinly sliced fresh chives, optional
- 12 tender butter lettuce leaves.

Steps:

Put shrimp in a steamer basket over simmering water and steam until just cooked through, about three minutes. The center should still be slightly translucent. Let cool. In medium bowl, whisk the mayonnaise, buttermilk, lemon juice, tarragon, and mustard. Season with salt and pepper to taste.
Toss shrimp, apples, grapes, celery and slivered almonds. Toss with enough of the dressing to coat the ingredients well. You may not need it all. Taste and add more salt, pepper, or lemon juice as needed. Sprinkle with chives, if using. Serve this salad on bed of lettuce leaves or put the leaves next to the salad bowl and have guessed spoon some of the salad onto a leaf and roll it up to eat out of hand. Makes 6 to 8 servings.