This is yet another shrimp recipe from the Barefoot Contessa. I don't know what to say except that the lady knows her shrimp! I think the key to her recipes is the fact that she roasts the shrimp in the oven first in a little olive oil, salt and pepper to develop the flavor, rather than the boring old poaching method. This is a method that I have adopted for preparing shrimp for many occasions, from the standard shrimp cocktail to shrimp that I want to add to pasta or a salad. I gave Ina's shrimp salad recipe a little bit of a makeover by halving the amount of mayo used and substituting the other half with non-fat Fage Greek yogurt. I really don't think you miss any flavor by doing this, and your waistline will thank you. This salad is great served in the traditional way, on a toasted roll just like lobster or crab salad (in which case I would chop the shrimp and not leave them whole), or else just over some simple greens. Of course I added some sliced avocado, because it makes everything better, and if you are foregoing the bread you can live it up in other ways. This is a perfect summer supper and is great for entertaining. This would make a delicious light appetizer if you placed a scoop of the salad in an endive leaf.
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Roasted Shrimp Salad Ingredients: 2 1/2 pounds (12-15 count preferably but you can use smaller) uncooked peeled and deveined shrimp 1 tablespoon extra virgin olive oil 1/2 cup mayonnaise 1/2 cup plain Greek yogurt such as Fage 1 tablespoon orange zest (from 2 oranges) 2 tablespoons freshly squeezed orange juice 1 tablespoon white wine vinegar 1/4 minced fresh dill 2 tablespoons capers, rinsed and drained 2 tablespoons red onion, finely diced salt and pepper Instructions: Preheat the oven to 400 degrees. Remove the tails from the shrimp. Toss them with the olive oil and a little salt and pepper. Spread the shrimp in a single layer on a baking sheet and roast for 6-8 minutes or until firm, pink and cooked through. Allow to cool for about 3-5 minutes. You can leave the shrimp whole, or roughly chop each shrimp into 3-4 pieces. Make the sauce by whisking the mayo, yogurt, zest, orange juice, vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper in a large bowl until combined. Add the cooled shrimp and toss. Add the dill, capers and red onion and toss again. Let the salad sit at room temperature for about a half hour so the flavors improve if serving right away, or chill and serve at room temperature. Serves 6. Recipe adapted from Ina Garten, 2008 |
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