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Texas De Brazil Shrimp Salad

The Texas De Brazil Shrimp Serving of mixed greens could be a sumptuous, chilled fish dish commonly included on the restaurant's gourmet serving of mixed greens bar. This serving of mixed greens combines delicate shrimp, new vegetables, and a fiery, velvety dressing that conveys both flavor and refinement. Perfect as a light starter or a modern side, it sets delightfully with barbecued meats and makes any table feel upscale and liberal. 
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
20 minutes
Total Time 45 minutes
Servings: 4
Course: Appetizer, Salad, Side dish, Salad
Cuisine: American, Brazilian
Calories: 182
Ingredients Equipment Method

Ingredients
  

  • For the Salad:
  • 1 lb large shrimp peeled and deveined
  • ½ red bell pepper diced
  • ½ celery stalk finely chopped
  • ¼ red onion finely diced
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • For the Dressing:
  • ¼ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 1 teaspoon olive oil
  • ½ teaspoon garlic powder
  • 1 pinch paprika optional

Equipment

  • Medium saucepan
  • Mixing bowls
  • Tongs or slotted spoon
  • Knife and cutting board
  • Measuring cups/spoons

Method
 

  1. Cook the Shrimp
  2. Bring a pot of lightly salted water to a boil.
  3. Add shrimp and cook for 2–3 minutes until just opaque.
  4. Drain and place shrimp in ice water to stop cooking. Drain again and pat dry.
  5. Prepare the Vegetables
  6. Dice red pepper, celery, onion, and parsley.
  7. Make the Dressing
  8. In a bowl, whisk together mayonnaise, mustard, vinegar, olive oil, garlic powder, and paprika.
  9. Combine the Salad
  10. In a large bowl, mix shrimp, veggies, and parsley.
  11. Add the dressing and toss gently to coat.
  12. Season with lemon juice, salt, and pepper.
  13. Chill Before Serving
  14. Refrigerate for at least 20 minutes to let flavors meld.
  15. Serve cold.