It’s winter. In Canada. In the maritimes. Save for produce in super greenhouses, there is nothing growing here. That’s why I came up with this salad. I’ll be honest and tell you that I don’t really know where the idea for this salad came from, but I am super happy this idea came along. This salad is sure to wake up your taste buds from a long winter slumber.
This winter shrimp salad is a bit of a play on ceviche. The recipe is only named as such because it came from frozen ingredients that are easy to find in the winter. Don’t be deceived though – this recipe isn’t just for winter enjoyment, it’s for all the time enjoyment! The lime vinaigrette in this salad really gives it a punch of freshness.
Keep this salad in mind for a change of pace for next weekend’s Superbowl.
[Recipe] Winter Shrimp Salad
Makes about 6 cups
2 Tbsp olive oil
1 lb frozen cooked shrimp
2 cups frozen corn
2 cups frozen edamame
2 tsp fresh garlic
2 green onions
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp red pepper flakes (optional)
Heat a large saucepan over medium heat. Add the olive oil and allow it to warm for a minute or two.
In the meantime, rinse the shrimp, edamame, and corn under lukewarm water until thawed. This should only take a minute or two.
Separate the shrimp from the edamame and corn and put it on a separate cutting board.
Put the edamame, corn, and garlic in the saucepan to saute. Warm them through and allow the garlic to cook, about 8 minutes.
While the edamame and corn are sauteeing, take the tails off the shrimp and cut them into thirds.
Put the cut shrimp into the pan with the edamame and corn. Saute for another minute, warming the shrimp. This should only take a minute – since the shrimp are pre-cooked, you don’t want them to cook any further. Add the salt and pepper.
Remove the edamame mixture from the heat and place it into a large bowl. Cube the avocado and add this to the bowl. Add the chopped green onions to the bowl.
Mix the lime vinaigrette. Add lime vinaigrette to the salad, to taste.
Serve over greens, if desired.
Lime Vinaigrette (recipe follows), to taste
[Recipe] Lime Vinaigrette
Makes 3/4 cup
juice and zest of 2 limes (about 2 Tbsp)
1 tsp dijon mustard
1 Tbsp honey
1/4 tsp salt
1/2 cup olive oil
Zest the limes, then juice the limes, putting both the zest and the juice in a small mixing bowl or a jar.
Add the dijon mustard, honey, and salt.
Finally, if you’re using the bowl and whisk method, slowly drizzle the olive oil into the bowl, whisking constantly. If you’re using a jar, add all of the olive oil and shake, shake, shake.