Friday, July 19, 2013

Luscious Latino Shrimp Salad

               I had invited friends for a Sunday supper, and wanted a first course that wouldn’t take a lot of time to prepare that day. I also wanted something with a bit of a Latino flair to complement the main course I was serving.  Looking through my recipe files, I came across a shrimp cocktail recipe that was perfect.  It calls for tiny salad shrimp, but I like to use larger shrimp and put it atop a bed of greens. 
               I usually dice avocados for garnish, but I’d made guacamole in anticipation of a Friday evening concert at the Levitt Shell. When it stormed about the time we were to leave, we changed our minds. So I used the guacamole that was still in the fridge to top the salad. It was so much better than just the plain avocado that I will make it that way from now on.
                You can use your favorite gucamole recipe. While not quite the same as home-made, the Wholly Guacamole brand, in the refrigerated section of your supermarket, is also pretty tasty.
               The recipe calls for Maggi seasoning, a liquid seasoning. You might be able to find it in either the Hispanic or oriental sections of your market. If not, use ½ teaspoon each soy sauce and Worcestershire sauce.
               By increasing the amount of shrimp to about 2 ½ lb., this would make a fine main course for lunch or dinner on a hot summer day.
 Latino Shrimp Salad
1 lemon, rinsed and sliced
2 tbsp. Penzeys salsa seasoning (or one pkg. taco seasoning)
½ cup plus 2 tbsp. dry white wine
1 bay leaf
1 ½ lb. shrimp, peeled and deveined
1 cup chili sauce (see note)
Juice and finely grated zest of one orange
Juice and finely grated zest of 2 limes
I tsp. Maggi seasoning
2 tsp. chipotle Tabasco sauce (or to taste)
1 cup prepared guacamole
4 to 5 oz. arugula
Cilantro, for garnish
1 lime, cut into six wedges, for garnish

In a non-reactive Dutch oven, place the lemon, salsa or taco seasoning, wine and bay leaf.  Add 2 cups of water, bring to a boil, cover and simmer for about five minutes. Add shrimp. Add water if needed to completely cover shrimp. Bring to a slow boil, cover, and remove from the heat. Wait 8 minutes, then drain.  Place with the lemon slices in a flat glass or plastic container and chill. 
                In a bowl, whisk together the chili sauce, orange and lime juice and zest, Maggi seasoning and Tabasco.  Cover and chill completely. About half an hour before serving, pour over the shrimp, tossing to coat.
                Divide the arugula among six salad plates. Top with the shrimp, then the guacamole.  Drizzle with the sauce remaining in the container, sprinkle with cilantro and serve. Serves six.
Note: This calls for the mild chili sauce that’s right beside the catsup on market shelves.
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