Celery Slaw with Shrimp
Celery Slaw with Shrimp is rated
out of
5 by
2.
Prep Time:
20 minutes
Cook Time:
15 minutes
Servings:
8
Old-fashioned coleslaw is updated here with generous additions of celery, radishes and shrimp and with Spains distinctive pimentón de La Vera, a smoked paprika. A sprinkle of crispy bacon pieces and crumbled blue cheese adds additional flavor.
Ingredients:
For the creamy cider vinaigrette:
- 1/2 cup mayonnaise
- 1/4 cup sour cream or buttermilk
- 1/4 cup olive oil
- 1/4 cup unfiltered cider vinegar
- 1 tsp. dry mustard
- 1 garlic clove, chopped
- 2 lb. shrimp, peeled and deveined
- 3 Tbs. olive oil
- 1 tsp. mild Spanish smoked paprika,
pimentón de La Vera - Coarse salt and freshly ground pepper, to taste
- 1/4 lb. apple wood–smoked bacon slices
- 1/2 head green cabbage, cored and shredded
- 5 celery stalks, thinly sliced
- 6 green onions, white and light green
portions, chopped - 1 bunch red radishes, trimmed and thinly sliced
- 1/2 cup chopped fresh flat-leaf parsley
- 1/3 cup crumbled blue cheese, preferably
Maytag (optional)
Directions:
To make the vinaigrette, in a food processor or blender, combine the mayonnaise, sour cream, olive oil, vinegar, mustard and garlic and process until smooth. Set aside. (The vinaigrette can be made up to 1 day in advance, covered tightly and refrigerated. Bring to room temperature before using.)
In a large bowl, toss together the shrimp, olive oil, paprika, and a little salt and pepper. Preheat a large nonstick fry pan over medium-high heat. Add half of the shrimp and sauté until they turn pink and are opaque throughout, about 3 minutes. Transfer to a large bowl and repeat with the remaining shrimp. Set aside to cool.
Rinse the fry pan, wipe dry and return to medium heat. Add the bacon slices and fry, turning as needed, until crisp, about 6 minutes. Using a slotted spatula, transfer to paper towels to drain. Let cool, then crumble and set aside.
To assemble the slaw, add the cabbage, celery, green onions, radishes, parsley and vinaigrette to the shrimp and toss to coat all the ingredients evenly. Season with salt and pepper and toss again.
Transfer the slaw to a serving bowl or deep platter. Sprinkle the crumbled bacon and the blue cheese over the top. Serve immediately. Serves 8.
Adapted from Williams-Sonoma Entertaining, Edited by Chuck Williams (Oxmoor House, 2004).
In a large bowl, toss together the shrimp, olive oil, paprika, and a little salt and pepper. Preheat a large nonstick fry pan over medium-high heat. Add half of the shrimp and sauté until they turn pink and are opaque throughout, about 3 minutes. Transfer to a large bowl and repeat with the remaining shrimp. Set aside to cool.
Rinse the fry pan, wipe dry and return to medium heat. Add the bacon slices and fry, turning as needed, until crisp, about 6 minutes. Using a slotted spatula, transfer to paper towels to drain. Let cool, then crumble and set aside.
To assemble the slaw, add the cabbage, celery, green onions, radishes, parsley and vinaigrette to the shrimp and toss to coat all the ingredients evenly. Season with salt and pepper and toss again.
Transfer the slaw to a serving bowl or deep platter. Sprinkle the crumbled bacon and the blue cheese over the top. Serve immediately. Serves 8.
Adapted from Williams-Sonoma Entertaining, Edited by Chuck Williams (Oxmoor House, 2004).
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Rated 5 out of
5
by
Veronicafromsouthpoint from
My favorite shrimp salad
I've done this salad over the years now, and every time my guests are very pleased and asking for the recipe.
Date published: 2014-11-26
Rated 5 out of
5
by
RedMre from
My changes to lower the sodium!
Because shrimp are high in sodium, I made some changes to reduce the total in the dish. I didn't use bacon; I used Gorgonzola rather than Maytag Blue. Other edits: cooked the shrimp in their shells for more flavor -- added some flaked red pepper to the saute, as well as the flat leaf parsley. Added fresh pea pods to the salad greens. Result is AWESOME! I served as an entree with fresh, crusty sourdough and a frigid, crisp Chadonnay-Viognier blend. YUMMERS!
Date published: 2013-06-25