I named this the Smorgasbord Shrimp Salad recipe because it has just about everything you could think of in it. Well, not everything obviously, but you get the idea!
I love salads. Moreover, I like simple salads, made with just lettuce, cucumber and a few olives. Although, sometimes I want to have oodles of veggies in my salad.
This is one of those times. Hence, I put lots of veggies in this smorgasbord salad. I also put in one of my favorite sea foods.
Smorgasbord shrimp salad. Yum.
I always have raw shrimp in my freezer. As a matter of fact, I almost never buy cooked shrimp. Not that I don’t trust the peeps who cook it, it’s just that I like to control the amount of time it cooks.
For instance, if I were to make this salad with pre-cooked shrimp, would it be faster? Yes, but not much faster because sautéed shrimp takes a mere 5 minutes to cook.
Did you hear me?
FIVE minutes! So control your shrimp-eating destiny and sauté it yourself. At the same time, think of this: the pre-cooked shrimp is boiled as the cooking method. Not sautéed. Not sautéed in butter and garlic.
So, are you excited that summer is here? Because I am. This year, when it was spring in New England, it was rainy and cold a lot. But now summer is in full force. And I revel in it!
On to the Smorgasbord Shrimp Salad Recipe
Shrimp Makes Me Happy
I start by taking out 1/2 pound of shrimp from the freezer. Then, I place them in my colander and run cold water over them to help them thaw. As the water runs over the shrimp, I use my hand and shushle them around!
I turn off the water but for the next 3 – 5 minutes I’ll come back and shushle the shrimp a few times.
Next, I peel the shrimp once they are thawed. I heat a sauté pan on medium heat. I add 2 tablespoons of butter then and once it melts, I add the shrimp. In any case, I stand over it as it cooks, stirring every 20 seconds or so. It should take roughly 5 minutes. And you will know that it is done when the shrimp goes from translucent to opaque, as in the photo above.
What Else is in that Photo?
We have one of the new background boards that Christopher and I painted. But the jury is still out for me about the watercolor look to this board. What do you think? Let me know in your comment whether it is a Yay or Nay because I would love to know your opinion.
On that new board is the sautéed shrimp, hard boiled egg, cucumber, red seedless grapes, tomatoes AND a very disappointing avocado.
Avocados are not my friend at the moment. In fact, it’s getting harder and harder for me to find a good one. I used to be an avocado whisperer, but now, even if I shout at that knobby green thing, it won’t listen.
I take two big handfuls of baby romaine lettuce and put it in a dish. I also gather my pea shoots and sprouted beans!
At this point, it’s time to line the shrimp across the middle of the salad. I take a handful of the shoots and beans and place them artistically on the salad!
I peel an egg, slice it up and place it on the salad. Next, I wash some tomatoes and plop them on, as well as some sliced cucumber.
It’s shaping up!
Brie in a rectangle?
One of my favorite finds is this rectangle above. Know what it is? Well, let me tell you, it is BRIE that you can slice. Say what? I’m so excited. It is meant for slicing for crackers. Let me tell you, it is creamy and delicious!
Another fun way of eating brie. Are you as excited as I am?
When I first placed the sliced brie on the salad, I had scattered it on top of the salad. Then I realized that I didn’t like the way it looked, so I clumped it together.
But, obviously I missed a few pieces. Two to be exact. Let me just blame being excited to eat it!!
Don’t assistants wear spangles?
Oh Christopher, I need your hand to help me pour. He is not wearing spangles.
I made some chimichurri salad dressing and knew it was going to be super delicious on this smorgasbord shrimp salad. So, Christopher poured it on!
In fact, he poured it on real good!
By the way, notice the different background? I wanted to see if I liked it better and yes, I do.
I hope you enjoyed this recipe!
Please feel free to leave me a comment! Come on, do it! And leave a rating as well, because it is the smart and helpful thing to do.
Also, I can think of a few other ways for you to be helpful, since you really like that! Pin any photo to Pinterest and Yum the recipe to Yummly! I also have a flipboard button and a stumbleupon button!Print
This salad is simple, fun and delicious! Really delicious!
- 1/2 pound raw shrimp, defrosted and peeled
- 2 tablespoons butter
- 1 clove garlic, crushed
- 2 handfuls baby romaine lettuce, or lettuce of choice
- Handful of pea shoots
- Handful of sprouted beans/peas
- 1 hardboiled egg, cut into cubes
- Handful of grape tomatoes
- Handful of sliced cucumber
- Handful of red seedless grapes
- 4 slices of brie cheese, cut into little slices
- Chimicurri dressing or dressing of choice
- Heat sauté pan on medium, add butter and once it’s melted, add shrimp and garlic. Stir shrimp every 20 seconds making sure shrimp is cooked through. It takes about 5 minutes
- Place two large handfuls of baby romaine lettuce in a bowl
- Line the shrimp across the middle of the lettuce
- Place handful of both the pea shoots and bean sprouts on the salad
- Place egg, cucumber slices and tomatoes on the lettuce
- Add the grapes and slices of brie
- Dress the salad
- Eat the salad
- Smile at the salad
I like to put the veggies in their own little quadrants on the salad. Makes a pretty salad. Also you will notice I hadn’t put amounts other than handfuls. Use as much as you like! It’s your salad.
- Serving Size: 2.5 cups
- Calories: 258