As Aired On August 17, 2012
Recipe Courtesy Chef Bryan Woolley, www.cookingwithchefbryan.comIngredients:
1 pound cooked Bay shrimp, rinsed
1 cup finely chopped cucumber
1/4 cup chopped radishes
2 carrots, peeled and chopped
2 celery stocks, chopped
1-2 cups mayonnaise (depends on how much you like)
2 tsp all purpose spice blend (recipe below)
Fresh lemon wedges for garnish
Cherry tomatoes, avocado, and pears for garnish
1 head iceberg lettuce
1.) Carefully separate the leaves from the lettuce and set aside. The leaves will be used as bowls for the salad.
2.) In a large bowl combine the shrimp, cucumber, radishes, carrots, and celery.
3.) Add enough mayonnaise to combine the ingredients. The amount of mayonnaise is dependent on you. Add as much or as little as you want based on your own preferences.
4.) Sprinkle all purpose spice blend on onto salad. Mix to combine everything. Salad is best if chilled for a few hours to allow the flavors to blend.
5.) Spoon a large portion of shrimp salad in a lettuce leaf. Slice some fresh avocado and pears. Serve avocado, pears, and cherry tomatoes on the side. Enjoy!
6.) Great side accompaniments would be crusty bread and crackers. All Purpose Spice BlendIngredients:
1 tablespoon ground dried bay leaves
2 teaspoons celery salt
1-1/2 teaspoons dry mustard
2 teaspoons ground black pepper
1 tablespoon paprika (smoked paprika adds a great twist)
1 teaspoon ground celery seeds
1/2 teaspoon ground white pepper
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
Pinch of ground nutmeg
Pinch of ground cloves
Pinch of ground mace
Pinch of ground cardamom
Pinch of ground allspiceDirections:
1.) Mix all spice together in a jar that is sealable. Seal the jar and shake to every distribution the ingredients.
2.) Store and use as a general purpose seasoning. Great on seafood!
(Copyright 2012 Sinclair Broadcasting Group.)