Shrimp Salad With Cauliflower Recipe
Summary
Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| 2 1/2 pounds medium shrimp, in the shell | ||
| 1 medium head of cauliflower, cut into 1-inch florets | ||
| Mayonnaise | 1 Cup (16 tbs) | |
| Plain yogurt | 1 Cup (16 tbs) | |
| 1/3 cup grainy mustard | ||
| Dill | 6 Tablespoon, chopped | |
| 1 cucumber, scored and thinly sliced, for garnish | ||
| 1 large carrot, peeled and shredded, for garnish | ||
Directions
1. Cook the shrimp in a large pot of salted boiling water, uncovered, until they are pink and slightly firm to the touch, 1 to 2 minutes. Pour into a colander and rinse under cold running water to stop the cooking; drain well. Shell the shrimp, and devein if desired. Place in a large bowl. Add the cauliflower, cover and refrigerate.
2. In a small bowl, combine the mayonnaise, yogurt, mustard and dill; blend well. Add to the shrimp and cauliflower; toss well. Cover and refrigerate for at least 2 hours or preferably overnight.
3. Arrange the cucumber slices deco-ratively around the salad on individual plates or a serving dish and garnish with shredded carrot.
2. In a small bowl, combine the mayonnaise, yogurt, mustard and dill; blend well. Add to the shrimp and cauliflower; toss well. Cover and refrigerate for at least 2 hours or preferably overnight.
3. Arrange the cucumber slices deco-ratively around the salad on individual plates or a serving dish and garnish with shredded carrot.
Chef
