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Pickled Shrimp Salad
Pickled Shrimp Salad

Before you jump to Pickled Shrimp Salad recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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You can obtain results without eliminating foods from your diet or make huge changes right away. It’s not a bad idea if you want to make big changes, but the most important thing is to bit by bit switch to making healthier eating selections. Soon enough, you will discover that you actually prefer to consume healthy foods after you have eaten that way for a while. As with many other habits, change occurs over a period of time and when a new way of eating becomes part of who you are, you will not feel the need to go back to your old diet.

All in all, it is not hard to start making healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to pickled shrimp salad recipe. You can cook pickled shrimp salad using 15 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to cook Pickled Shrimp Salad:
  1. Use 8 ounces green beans or asparagus, ends trimmed, cut in half crosswise
  2. Take 1 1/2 pounds peeled and deveined shrimp
  3. Prepare 1 1/4 cup white wine vinegar
  4. Provide 3/4 cup extra-virgin olive oil
  5. Prepare 1 tablespoon Dijon mustard
  6. You need 1 tsp sugar
  7. Take 2-3 shallots, minced (can substitute red onion)
  8. Take 1/4 cup fresh dill, finely chopped
  9. Take 1/4 cup capers
  10. You need 1 tablespoon minced garlic
  11. Get 1 teaspoon crushed red pepper
  12. Use 1/2 pint grape tomatoes, halved
  13. You need 1/2 red onion, thinly sliced
  14. You need to taste Salt and ground black pepper
  15. Provide 1 (14 ounce) can artichoke hearts, drained and quartered
Steps to make Pickled Shrimp Salad:
  1. Fill large saucepan two-thirds full of water. Salt generously, bring to gentle boil.
  2. Fill large bowl with half cold water and half ice. Gently drop green beans into boiling water, cook for 30 seconds. Using skimmer or slotted spoon, remove beans, and submerge in ice bath.
  3. Gently drop shrimp into boiling water, cook for one and a half minutes or until opaque. Remove and submerge in ice bath. Remove beans and shrimp from ice bath, pat dry.
  4. In large bowl, whisk together vinegar, sugar, and Dijon mustard. Stir in herbs, capers, and shallots. Cool beans, shrimp, artichoke hearts, tomatoes, and onion into vinegar oil dressing. Season with salt and pepper. Serve immediately.
  5. If not immediately using, follow recipe, except reserve shrimp and beans until just before serving.

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