WW "Raoul’s Shrimp Salad"...adapted from Salad as a Meal
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.
P.S. THIS ARE NOT MY PHOTOS, BORROWED OFF THE NET.
1/2 ctomato juice
1 Tbspfreshly squeezed lemon juice
2 tspworcestershire sauce
·several drops tabasco sauce (i don't use many, don't like it real hot)
·fine grind sea salt (to taste)
1/2 cred bell peppers (seeds removed & cut to 1/4-inch cubes)
1/2 ccelery ribs (cut into crosswise slices); about 2-ribs
1 1/2 lb(25 to 30) cooked large shrimp, peeled and deveined
1/2 cminced fresh chives or cilantro (either are good in this)
How to Make WW "Raoul’s Shrimp Salad"...adapted from Salad as a Meal
- In 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.
- Place a cover over this and refrigerate for at least 1-hour to let flavors marry together.
- Toss 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.
- Notes 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.