SHRIMP SALAD

Shrimp Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 23

2/3 cup GREEN GODDESS DRESSING, recipe follows
1 ripe Hass avocado, split, seeded, and peeled
1-1/2 pounds peeled, deviened and cooked shrimp cut into 1/2 inch chunks
1 medium cucumber, peeled, seeded and cut into 3/4 inch chunks
1/2 celery stalk, peeled and diced
1 to 2 teaspoons freshly squeezed lemon juice
1/2 teaspoon kosher salt
Freshly ground black pepper
1 head Boston or Bibb lettuce, trimmed and washed
1 pound cooked trimmed asparagus
1 medium vine-ripened tomatoes, cored and cut into 12 wedges
1 tablespoon finely chopped fresh chives
3 anchovy filets, soaked in cold water for 5 minutes, dried, and coarsely chopped
3/4 cup prepared or homemade mayonnaise
1/4 cup sour cream
2 tablespoons thinly sliced fresh chives
2 tablespoons minced flat-leaf parsley
1-1/2 teaspoons minced fresh tarragon leaves
3/4 teaspoon finely chopped fresh basil
1 tablespoon minced shallots
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon kosher salt plus more
Freshly ground black pepper

Steps:

In a blender, combine the dressing and the avocado, and puree until smooth.
In a medium bowl, combine the shrimp, cucumber, celery, lemon juice, 1/2-teaspoon salt, pepper to taste, and about 5 tablespoons of the dressing.
On a large platter or individual plates arrange the asparagus and tomatoes. Make a bed of lettuce and top with the shrimp salad. Sprinkle with the chives and serve the salad with the remaining dressing on the side.
Cook's Note: Substitute 3 cups other cooked seafood, such as crabmeat, crawfish tails, or lobster.
Combine the anchovies, mayonnaise, sour cream, chives, parsley, tarragon, basil, shallots, lemon juice, and the 1/4-teaspoon of salt in a blender. Puree to make a smooth dressing. Season to taste with salt and pepper. Use now or store, covered, in the refrigerator, for up to 2 days.
Yield: 1 1/4 cups
Copyright 2001 Television Food Network, G.P. All rights reserved