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Downeast Shrimp Salad
Makes 4-6 Servings
Ingredients
* FOR THE DRESSING:
*2 cups mayonnaise
*1 cup Stonewall Kitchen Country Ketchup
*1 tablespoon concentrated tomato paste
*6 ounces sweet pickle relish
*3 tablespoons fresh squeezed lemon juice
*1/2 teaspoon Stonewall Kitchen Spice Rub for Seafood and Vegetables
*1/4 teaspoon fresh ground black pepper
* FOR THE SALAD:
*1 pound cooked fresh or frozen shrimp
*1/4 teaspoon Stonewall Kitchen Spice Rub for Seafood and Vegetables
*1 pint grape tomatoes
*1 medium English seedless cucumber
*Salt and pepper to taste
*Spring mix greens (or lettuce) to serve 4-6 people
*Lemon wedges for garnish (optional)
*Toasted baguette bread or garlic bread (optional)
Instructions
1To prepare the dressing, whisk the mayonnaise in a large mixing bowl until smooth. Whisk in Stonewall Kitchen Country Ketchup, tomato paste, sweet pickle relish, lemon juice, 1/2 teaspoon Stonewall Kitchen Spice Rub for Seafood and Vegetables and black pepper. Whisk until smooth. Chill 1 hour (may be chilled overnight).
2To prepare the salad, quarter cooked shrimp and place them in a large mixing bowl. Add 1/4 teaspoon Stonewall Kitchen Spice Rub for Seafood and Vegetables and mix well.
3Slice grape tomatoes in half and add to shrimp. Peel and chop 1/4-inch rounds from the cucumber, then chop into quarters; add to the shrimp mixture.
4Add dressing and salt and pepper to taste. Stir gently to coat well.
5Serve on a bed of greens with lemon wedges and toasted baguette bread or garlic bread, if desired.
Source
Stonewall Kitchen®
To order a wide variety of Stonewall Kitchen jams, chutneys, mustards, dessert toppings and flavored oils, visit
www.stonewallkitchen.com.