Butterflied Shrimp and Vermicelli Salad

by the Editors of Publications International, Ltd.

Browse the article Butterflied Shrimp and Vermicelli Salad

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