Butterflied Shrimp and Vermicelli Salad

Butterflied Shrimp and Vermicelli Salad

Butterflied Shrimp and Vermicelli Salad


Makes 5 servings


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


  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.

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