Cook the Book: Raoul's Shrimp Salad

Name: Cook the Book: Raoul's Shrimp Salad
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 to 2 red bell peppers, trimmed, seeds removed, cut into 1/4- inch cubes (about 1 1/2 cups); 2 ribs celery ribs, cut into crosswise slices (about 1 1/2 cups); 118 milliliters minced fresh chives or cilantro; 1 Tbsp freshly squeezed lemon juice; 4 servings Fine sea salt; 680 grams (25 to 30) cooked large shrimp, peeled and deveined; 1 drop Several Tabasco sauce; 118 milliliters tomato juice; 2 teaspoons Worcestershire sauce

You can never have too many main course recipes, so give Cook the Book: Raoul's Shrimp Salad a try. This recipe serves 4. One portion of this dish contains approximately 36g of protein, 2g of fat, and a total of 192 calories. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up sea salt, celery, shrimp, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

In a large bowl, whisk together the tomato juice, lemon juice, Worcestershire sauce, Tabasco, and salt. Taste for seasoning.

Ingredients you will need

Worcestershire Sauce

Tomato Juice

Lemon Juice

Seasoning

Salt

Equipment you will use

Whisk

Bowl

Add the red peppers and celery. Stir to blend. Cover and refrigerate for at least 1 hour to let the flavors develop.

Ingredients you will need

Red Pepper

Celery

Toss the shrimp with just enough sauce to lightly and evenly coat the ingredients.

Ingredients you will need

Shrimp

Sauce

Add the chives and toss to blend. Taste for seasoning. Mound the shrimp salad on plates, and serve.

Ingredients you will need

Seasoning

Chives

Shrimp

Equipment

Whisk

Bowl

Ingredients

Servings:

to 2 red bell peppers, trimmed, seeds removed, cut into 1/4- inch cubes (about 1 1/2 cups)2ribs

celery ribs, cut into crosswise slices (about 1 1/2 cups)118milliliters

minced fresh chives or cilantro 1Tbsp

freshly squeezed lemon juice 4servings

Fine sea salt 680grams

(25 to 30) cooked large shrimp, peeled and deveined 1drop

Several Tabasco sauce 118milliliters

tomato juice 2teaspoons

Worcestershire sauce

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is GIFFT by Kathie Lee Gifford Pinot Grigio. It has 4.8 out of 5 stars and a bottle costs about 15 dollars.