Shrimp Salad with Roasted Pepper Mayo & Veggies
A wonderful Shrimp Salad with a Roasted Pepper Mayonnaise you make from scratch! See my instructions for how to make mayonnaise by hand - fun & easy - take it slow. Roasted peppers add a lovely color and flavor - veggies and crunch & color.
Servings: 8
Cost: $26
Equipment
- 1 small bowl
- 1 balloon whisk
- 1 small food processor
Ingredients
- 2 pounds large shrimp I used "colossal" 13 - 15 a pound; defrosted*
For the Roasted Red Pepper Mayonnaise:
- 1 large red pepper about 3/4 pound
- 1 large egg yolk I use pasture raised
- 1 cup safflower oil expeller pressed, or other oil
- 3/4 teaspoon grated or minced garlic
- 1/2 teaspoon dijon mustard
- 1 teaspoon fresh lemon juice more to taste
- 1/4 teaspoon sea salt
- 2 tablespoons sweet onion finely chopped; such as Vidalia
- 1/2 large roasted red pepper (from pepper above)
Ingredients for the Salad:
- 1/2 large roasted red peppers cut into thin strips
- 1/2 cup celery peeled, thinly sliced
- 1 large ear fresh corn steamed 2 minutes; kernels removed
- 8 large red leaf lettuce leaves 1 to serve each portion (optional)
- 1/3 cup micro celery or microgreens optional, but love!
Instructions
Note:
- You will make 1 cup of homemade mayonnaise - using 1/2 cup for this recipe.
Cook the shrimp
- Add water half way up a 3 quart pot. When comes to a boil, add the defrosted shrimp and cook, stirring until opaque, cooked through and bright pink - about 4 minutes. THE COOKING TIME will depend on the size of the shrimp. (Smaller shrimp will cook faster.)Drain the shrimp in a colander in the sink; run cold water over until they are very cool. Peel and devein the shrimp (my shrimp have been already deveined - a time saver.) Place in a bowl to fit, cover, and refrigerate while you continue the recipe.
Roasting the Red Pepper
- Roast the pepper over a gas flame, turning until charred all over. Place in a paper bag and seal tight. Leave in the bag until it has completely cooled - adds more flavor.Remove the black charred skin in the sink with running water, pushing the skin away; discard the core. Dry very well - cut pepper in half.HALF the pepper will be used for the mayonnaise; the other half used in the salad.
Step-by-Step: How to make Homemade Mayonnaise:
- Add the egg yolk into a very clean 2 or 3 cup bowl. Place a damp paper towel on your work surface - add bowl on top - this stops it from slipping!
- Measure 1 cup of oil in a 2 cup measuring cup.Add egg yolk to a 2 cup bowl, whisk until light colored, about 30 seconds. With a balloon whisk in hand add oil - just 2 small drops at a time, whisking in-between. DO NOT add more oil at this step - GO SLOW! Continue until about 1/4 cup of oil has been used - drop by drop until the mayonnaise gets thicker - changes to a much lighter color and thicker mass.
- Only at this point can you add the oil in a thin stream. For the beginner - go slow drop by drop until really thickened before streaming in the remaining oil.
- When all the oil has been absorbed - you will have a beautiful, thick & glossy mayonnaise - Bravo! Add HALF the mayo to a small food processor - save the other half for another recipe (you will be happy to have it!)
Roasted Red Pepper Mayonnaise:
- Add HALF the mayo to a small food processor - save the other half for another recipe (you will be happy to have it!)
- Add all the remaining ingredients for the Mayo - garlic through 1/2 of the roasted pepper to a small food processor and pulse until well combined and smooth. Refrigerate in a clean container - will thicken in the refrigerator.
Finish the Salad:
- Cut the shrimp into large pieces; 3 per shrimp. Alternatively - can cut shrimp (some or all) in half or leave whole. Add to a mixing bowl to fit.
- Add half of the Roasted Pepper Mayonnaise (1/4 cup) and mix well. Add celery, roasted pepper strips and corn, mix in.
Serve the Salad:
- Add the salad to a large serving bowl - OR line each plate with a nice lettuce leaf, and tip with the Shrimp Salad.Pour remainin 1/4 cup Roasted Red Peper Mayonnaise over the salad.Top with micro celery or microgreens and serve!
Notes
* Large Shrimp, I used "colossal" 13 - 15 a pound; defrostedÂ
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 231kcal | Carbohydrates: 7g | Protein: 17g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 795mg | Potassium: 282mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2223IU | Vitamin C: 31mg | Calcium: 76mg | Iron: 1mg