Summer Shrimp Salad with Marie Rose Dressing! Noreen's Kitchen

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is lower in calories and provides plant-based protein; canned tuna is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is rich in monounsaturated fats; canola oil is a budget-friendly option.

Thaw 1 lb of turtle shrimp from the freezer.

Finely chop 2 ribs of celery and slice 4 green onions (both green and white parts).

In a bowl, combine the thawed shrimp, chopped celery, and sliced green onions.

Prepare the dressing by blending 1 cup of petite diced tomatoes in a blender or using an immersion blender until smooth.

Add 1/4 cup of mayonnaise to the blended tomatoes.

Stir in about 1 tablespoon of horseradish, adjusting to taste.

Add about 1 teaspoon of Worcestershire sauce and 1 teaspoon of celery salt.

Squeeze the juice of 1/2 lemon into the mixture.

Add about 6 squirts of Tabasco hot sauce and 1 tablespoon of olive oil.

Whisk the dressing until well combined and taste to adjust seasoning.

Pour the dressing over the shrimp mixture and gently combine.

Serve the shrimp salad in romaine lettuce cups or on a bed of shredded romaine lettuce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens