Butterflied Shrimp and Vermicelli Salad

by the Editors of Easy Home Cooking Magazine

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Publications International, Ltd., the Editors of.  "Butterflied Shrimp and Vermicelli Salad."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/butterflied-shrimp-and-vermicelli-salad-recipe.htm>  06 July 2008.

Butterflied Shrimp and Vermicelli Salad Photo
Butterflied Shrimp and Vermicelli Salad
Yield: Makes 5 servings
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Ingredients:
1/4
small yellow onion

3
tablespoons tarragon vinegar or white wine vinegar

2
tablespoons sugar

1/2
teaspoon salt

1/2
teaspoon dry mustard

1/4
cup extra-virgin olive oil

1/4
cup vegetable oil

1
teaspoon celery seeds

1
pound medium shrimp, peeled and deveined

8
ounces uncooked vermicelli pasta, broken into 2-inch lengths

1
cup finely chopped celery

1
cup seedless grapes, cut into halves

1
jar (4 ounces) sliced pimientos, drained

3
tablespoons mayonnaise

2
oranges, peeled and cut into sections or 1 cup mandarin orange slices

1
head Bibb lettuce

5
green onions, sliced for garnish



Preparation:
1.
To prepare dressing, place yellow onion and vinegar in food processor; process using on/off pulses until onion is finely chopped. Add sugar, salt and mustard; process until mixture is blended.

2.
With motor running, slowly pour olive oil and vegetable oil through feed tube; process until smooth. Add celery seeds; process until mixture is blended. Set aside.

3.
Prepare cooking water for pasta according to package directions. When water comes to a boil, add half the shrimp; simmer 1 minute or until shrimp turn pink and opaque. Remove shrimp with slotted spoon; place in large bowl. Repeat with remaining shrimp. Reserve 5 shrimp for garnish.

4.
Add pasta to cooking water. Cook according to package directions. Rinse under cold water; drain. Add pasta, celery, grapes and pimientos to shrimp. Toss with mayonnaise and dressing. Gently toss with orange segments. Chill several hours or overnight. Serve on lettuce-lined plates. Garnish with reserved shrimp and green onions.





This recipe appears in: Shellfish