ww "raoul’s shrimp salad"...adapted from salad as a meal

Name: WW "Raoul’s Shrimp Salad"...adapted from Salad as a Meal
Cuisine: American
Ingredients: 1/2 cup(s) tomato juice; 1 tablespoon(s) freshly squeezed lemon juice; 2 teaspoon(s) 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 cup(s) red bell peppers (seeds removed & cut to 1/4-inch cubes); 1/2 cup(s) celery ribs (cut into crosswise slices); about 2-ribs; 1 1/2 pound(s) (25 to 30) cooked large shrimp, peeled and deveined; 1/2 cup(s) minced fresh chives or cilantro (either are good in this)

(3 RATINGS)

124 Pinches 6 Photos

Straws Kitchen(*o *)

somewhere, AR

Updated on Oct 4, 2011

"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. P.S. THIS ARE NOT MY PHOTOS, BORROWED OFF THE NET.

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prep time

cook time

method No-Cook or Other

yield approx. 4 servings

Ingredients

1/2 cup tomato juice
1 tablespoon freshly squeezed lemon juice
2 teaspoons 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 cup red bell peppers (seeds removed & cut to 1/4-inch cubes)
1/2 cup celery ribs (cut into crosswise slices); about 2-ribs
1 1/2 pounds (25 to 30) cooked large shrimp, peeled and deveined
1/2 cup minced fresh chives or cilantro (either are good in this)

How To Make ww "raoul’s shrimp salad"...adapted from salad as a meal

Step 1

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.

Step 2

Place a cover over this and refrigerate for at least 1-hour to let flavors marry together.
Step 3

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.
Step 4

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.
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