Recipe: Shrimp Salad w/ Chive Mayo

Since my Whole30 began, I’ve been mourning the loss of some convenience foods (like salami, bacon, and cheese) while discovering others. This recipe makes good use of one of my discoveries.

I always glance toward the fish case at my co-op, but don’t always pause. But as I was pondering what to make for lunch that day, my eye was drawn to a package of pre-cooked bay shrimp—you know, the little guys. I’d had some bad experiences with them before at restaurants, but decided to give them a try in my own kitchen.

The results were quick, tasty, and light, but satisfying. If you can’t find bay shrimp fresh, check the freezer section or near the tuna in cans.

Shrimp Salad w/ Chive Mayo

Chive Mayo

1 egg

3 Tbsp. apple cider vinegar

2 tsp. Dijon or stoneground mustard

Handful fresh chives

Dash of paprika

Dash of salt

3/4 – 1 cup oil of choice (I used a mixture of almond and olive oil)

Shrimp Salad

1 lb. pre-cooked bay shrimp

2 celery ribs, diced

4 radishes, thinly sliced

1/2 cup red cabbage, finely shredded

mixed greens for serving (I used arugula and tat soi)

1) Make mayo: Add all ingredients through salt to a food processor. Have your oil ready in a pourable container and start the processor. Drizzle the oil in through the lid’s opening in a thin line, no larger than the tip of a pencil, until mayo reaches desired consistency.

2) Rinse and drain shrimp, patting dry with paper towels if necessary. Put them in a medium bowl and add celery, radishes, and red cabbage. Stir in as much mayo as you’d like (the rest, if any, will keep in the fridge for a week). Serve on top of mixed greens.

Serves 4.

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Trackbacks/Pingbacks

  1. 30 Paleo Recipes - 02/02/2013

    […] Crackers 18. Trail Mix 19. Stuffed Grape Leaves 20. Potato Salad 21. Enchiladas 22. Sardine Salad 23. Shrimp Salad 24. Easy Civiche 25. Simple Chili 26. Honey Mustard Chicken Nuggets 27. Bacon Wrapped Smokies 28. […]

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