When temperatures rise, the idea of cooking anything loses its appeal. This salad is rich but refreshing and the grapes are the key. Their juicy sweetness complements the flavor of the shrimp. Their crisp texture adds to the crunch of the celery and water chestnuts. And grapes have a tang that acts as a foil to the rich dressing.
Serves 4
INGREDIENTS
- 1 pound large cooked shrimp
- 1 cup seedless grapes, quartered
- 1/2 cup chopped celery
- 1/2 cup chopped water chestnuts
- 2 each green onions, sliced, white and green parts kept separate
- 2 tablespoons mayonnaise
- 2 tablespoons dry sherry
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Few drops toasted sesame oil
- Pinch dry mustard
- 1 tablespoon sesame seeds
DIRECTIONS
- In a medium bowl, combine the shrimp, grapes, celery, water chestnuts and the sliced whites of the green onion. In a small bowl, combine the mayonnaise, sherry, salt, pepper, sesame oil and dry mustard. Gently mix with shrimp and grape mixture. Sprinkle with the sliced green part of the onion and the sesame seeds. Refrigerate until ready to serve.
Get more recipes in my latest cookbook Martine Alphonse’s OutdoorEntertaining
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