Featured Chef: Brenda Galate
Brenda Galate, an enthusiastic fan of Natalie’s Orchid Island Juice (she goes through one and a half gallons of OJ a week!), sent in a wonderful shrimp salad recipe to share. As the summer season warms up and family get togethers inspire culinary surprises, this unique twist on a traditional favorite is sure to be a hit!
Brenda’s Shrimp Salad
- 2 1/2 pounds (12 to 15 count) shrimp
- 1 tablespoon good olive oil
- Kosher salt and freshly ground black pepper
- 1 cup good mayonnaise
- 1 tablespoon orange zest (2 oranges)
- 2 tablespoons orange juice
- 1 tablespoon Champagne white wine vinegar
- 1/4 cup minced fresh dill
- 2 tablespoons capers, drained
- 2 tablespoons small-diced red onions or green onions ( I prefer the green)
Directions
Preheat the oven to 400 degrees F.
Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.
Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. When the shrimp are cool, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.
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