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Posted to rec.food.cooking
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Request: Shrimp Salad
In article >,
sf > wrote:
> On Fri, 20 Nov 2009 15:47:57 -0600, Omelet >
> wrote:
>
> >In article >,
> > brooklyn1 > wrote:
> >
> >> On Thu, 19 Nov 2009 04:56:43 +0000 (UTC),
> >> (Steve Pope) wrote:
> >>
> >> >sf > wrote:
> >> >
> >> >>1 1/4 lb medium sized cooked shrimp; peeled and deveined
> >> >
> >> >So what type / quality level of shrimp do you use in
> >> >such a salad?
> >>
> >> For shrimp salad with so many over powering ingredients using fresh
> >> shrimp is kind of a waste, especially for feeding lots of people...
> >> for such a recipe I'd go with the lest expensive frozen precooked I
> >> could find. Were I making a shrimp salad with just a simple dressing
> >> like mildly doctored mayo then I'd use fresh shrimp.
> >
> >I have to agree with this.
> >IMHO shrimp has it's own very rich flavor. To overpower it with too many
> >other flavors makes it pointless to pay the price for shrimp. May as
> >well use chicken.
> >
> >I'd just saute' the fresh shrimp with a little butter, olive oil, lemon
> >peel, black pepper and a smidge of garlic like I usually do, then chop
> >it coarsely and add a little plain mayo. Period.
> >
> >Served with Avocado, this should be good, and well flavored.
>
> I've made the above recipe many times and the shrimp flavor shines
> through. IMO, mayo would cover up shrimp flavor. So there you are.
> Two camps, divided.
Indeed. :-)
--
Peace! Om
"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein
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