First - um shrimp cocktail!
Second - low calorie. Just 204 calories for this salad.
Three - did I mention shrimp cocktail.
There is a bit of prep of the shrimp and sometime it needs to sit before eating it. I didn't notice that when I started this recipe so I didn't let my shrimp sit for as long as it probably could.
Bottom line...super easy recipe and super delicious. I made no real changes to this recipe besides adding a cucumber and croutons to the ingredients. What? I had the cucumber that had to be used and how do you eat a salad without croutons?
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| Photo by Jenn Wraspir |
Shrimp Cocktail Salad
Recipe from Cuisine at Home
Serves 6
204 calories - according to my WW app it's about 5 points
For the vinaigrette, whisk together:
1/3 c prepared horseradish
1 T minced lemon zest
1/4 c fresh lemon juice
3T no salt added ketchup - missed this and so used regular ketchup
3T extra virgin olive oil
1 tsp Worcestershire sauce
1/4 tsp each kosher salt and ground pepper
For the salad; heat:
2 cloves garlic, smashed
1 onion, quartered
1 dried bay leaf
1 lemon, halved and juiced
1 T old bay seasoning
2 tsp salt
1/2 tsp black peppercorns
1 1/2 lb shrimp; deveined and shelled (about 30 shrimp)
12 c thinly sliced romaine lettuce
4 c chopped tomatoes (I used cherry tomatoes)
So whisk together the ingredients for the vinaigrette and set it aside.
Heat the garlic, onion, bay leaf, lemon halves, old bay, salt and peppercorns in a large pot of water of high; bringing it to a boil. Reduce heat to simmer and let it simmer for 10 minutes.
Add shrimp, cook until pink and opaque (2-3 minutes). Transfer shrimp to a bowl of ice water; drain. Toss shrimp in vinaigrette, cover and chill for at least an hour or overnight.
Toss in romaine and tomatoes just before serving.
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