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Shrimp Salad With Cauliflower

Natural.Foodie's picture
Ingredients
  Medium shrimp 2 1⁄2 Pound (In The Shell)
  Cauliflower head 1 Medium, cut into 1 inch florets
  Mayonnaise 1 Cup (16 tbs)
  Plain yogurt 1 Cup (16 tbs)
  Grainy mustard 1⁄3 Cup (5.33 tbs)
  Chopped fresh dill 6 Tablespoon
  Cucumber 1 , scored and thinly sliced (For Garnish)
  Carrots 1 Large, 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Seafood
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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