WW "Raoul’s Shrimp Salad"...adapted from Salad as a Meal

Straws Kitchen


"Raoul’s Shrimp Salad"
Adapted from *Salad as a Meal*
by Patricia Wells
*4 PointsPlus® values per serving

I am a salad lover...it's really is a meal to me.
I give all credit for this one to Patricia Wells.


★★★★★ 3 votes
approx. 4 servings


1/2 c
tomato juice
1 Tbsp
freshly squeezed lemon juice
2 tsp
worcestershire sauce
several drops tabasco sauce (i don't use many, don't like it real hot)
fine grind sea salt (to taste)
1/2 c
red bell peppers (seeds removed & cut to 1/4-inch cubes)
1/2 c
celery ribs (cut into crosswise slices); about 2-ribs
1 1/2 lb
(25 to 30) cooked large shrimp, peeled and deveined
1/2 c
minced fresh chives or cilantro (either are good in this)


1In a large bowl, whisk together tomato juice, lemon juice, Worcestershire sauce, Tabasco, and salt. Taste now for seasoning.
Add the red peppers and celery. Stir to blend together.
2Place a cover over this and refrigerate for at least 1-hour to let flavors marry together.
3Toss shrimp with just enough sauce to lightly and evenly coat ingredients.
Add chives and toss to blend. Taste for seasoning. Mound shrimp salad on a plate, and serve.
4Notes from Patricia Wells:
I made this shrimp salad for supper, mounding it on a bed of arugula and serving it with barely cooked French green beans. A bit like a bloody Mary on a plate, it was spicier than expected. Next time I’ll be more cautious with the Tabasco, but we ate every fresh, crunchy bite.

Think of this as a modern shrimp cocktail, enlivened by a touch of fresh chives or cilantro. Protein-rich and a snap to prepare, this recipe comes from Raoul Reichrath, chef and owner of one of our favorite haunts in Provence, the Michelin-starred Le Grand Pré, in Roaix.

About this Recipe

Course/Dish: Other Salads
Other Tags: Quick & Easy, Healthy