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We are smack in the middle of the Holidays, leading up to the main event, whichever that will be for each of us and our traditions. It is definitely a fun and colorful time, often filled with small and large lunches, dinners and all sorts of other celebratory parties. In the midst of all of this cornucopia of wonderful eating and drinking, I thought you might enjoy this easy and light recipe for the in-between times. Made in a larger serving bowl, it is also wonderful as an appetizer for a Holiday meal.
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SHRIMP SALAD WITH APPLES AND CELERY
yields 6-7 portions
- 500 gr. (1 lb.) fresh medium/large shrimp, peeled (including the tail shell) and deveined
- 160 gr. (5.7 oz., or 1 & 2/3 cups) sliced celery
- 1 apple – I chose a red one for color, but use your favorite
- 100 gr. (3.7 oz., or 3/4 cup) pomegranate seeds
- juice of 1 lemon (Meyer would be nice)
- 2-3 Tablespoons freshly chopped parsley
- 4 Tablespoons extra-virgin olive oil
- 1/2 teaspoon sea salt
- 1/2 Tablespoon coarse sea salt
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Step 1 – Bring enough water to a simmer in a stock pot with the 1/2 Tablespoon of coarse sea salt. Reduce the heat and add the shrimp, allowing it to cook until pink and opaque, about 1 minute or possibly less. The water won’t continue boiling, but the shrimp will cook. Shrimp cooks fast, and you do not want to overcook it or it will become hard.
Drain the shrimp and let cool to room temperature, then cut crosswise into two or three parts, as it needs to be bite size for the salad. I chose to cut it in three. Set aside.
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Step 2 – Cut the apple in two, then cut the halves once more into fourths. Core the apple and then slice into 1/8″-thin slices. Place in a bowl and mix gently with the juice of half a lemon.
In a small glass bowl, whisk the juice of the remaining half lemon with 1/2 teaspoon sea salt until the salt has melted. Add the extra-virgin olive oil and continue whisking until emulsified.
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Step 3 – Place the cooled and cut shrimp in a salad bowl, add the celery and apple, then add the lemon dressing and mix gently, adding the pomegranate as you go. Add the chopped parsley to taste and mix a little more. The salad is ready, and it will last, covered in the refrigerator for about 2-3 days.
If you are using frozen shrimp, let it defrost overnight in the refrigerator.
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The original recipe is without the pomegranate, but since I made this during the Christmas season and had pomegranate staring at me from the fruit basket, I thought it would look festive and add a little extra zing to this fresh salad.
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Let me know how you enjoy it!
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And if you enjoyed this recipe, here are a few more easy and light ones for you:
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