Butterflied Shrimp and Vermicelli Salad the Editors of Publications International, Ltd.
Butterflied Shrimp and Vermicelli Salad
Makes 5 servings
|1/4||small yellow onion|
|3||tablespoons tarragon vinegar or white wine vinegar|
|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|
|2||oranges, peeled and cut into sections or 1 cup mandarin orange slices|
|1||head Bibb lettuce|
|5||green onions, sliced for garnish|
- 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.
- 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.
- 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.
- 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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