Shrimp Cocktail Salad with Horseradish Dressing

This is my adaptation of a recipe I found in Good Housekeeping, the August 2010 issue. My main alterations were in the dressing ingredients, and I actually don't have exact amounts I ended up using. I toyed with it a lot. It turned out to be so delicious and unusual that I still wanted to post it, even without precise amounts.

Shrimp Cocktail Salad

lettuce (I used shredded iceberg, but use your favorite)
4 ripe tomatoes, sliced
2 lb cooked, peeled shrimp (I boil my shrimp like this)
2 stalks celery, thinly sliced

Line each plate with lettuce. Top with sliced tomato, shrimp, and celery. Drizzle with dressing.

Dressing:
1/2 cup olive oil
1/4 cup cider vinegar
1/4 cup balsamic vinegar
2 tsp brown sugar
3 tbsp ketchup
1 tbsp horseradish

I added the following ingredients to the dressing and they are approximate. Adjust to your personal taste:
1/4 tsp Old Bay seasoning
1/4 tsp cayenne
1/4 tsp Caribbean Jerk seasoning
1 tsp lime juice
1/2 tsp Worchestershire
salt and pepper
a few drops of hot pepper sauce

Whisk ingredients together.


The result was a fresh, colorful, light salad, and the dressing has a zingy, tasty kick.

Shrimp and Edamame

This is another delicious recipe selection from Eating Well for a Healthy Heart by Dr. Philip A. Ades. The actual name of the recipe is Edamame Succotash with Shrimp, but I wasn't a fan of succotash growing up. This is nothing like what we were served in the school cafeteria. It is fabulous. The edamame is the substitute for the lima beans which are usually in succotash. I used bacon that was already cooked. It is more expensive, but much less greasy and messy to prepare.

Shrimp and Edamame

2 slices bacon (I used 4), cooked
1 tbsp olive oil
1/2 small onion, chopped
1 red bell pepper, chopped
1 tsp minced garlic
1-1/2 tsp fresh thyme
1 - 10 oz pkg frozen shelled edamame, thawed
1 - 10 oz pkg frozen corn, thawed
1/2 cup chicken broth (reduced sodium if desired)
2 tbsp cider vinegar
1/4 tsp salt (I used 1/2)
1 pound raw shrimp, peeled
1/4 tsp lemon pepper
balsamic vinegar

1. In a large nonstick skillet, sauté onion, bell pepper, thyme, and garlic in olive oil until tender. Stir in edamame, corn, broth, vinegar, and salt. Bring to a simmer, reduce heat to medium low and cook for about 10 minutes.

2. Sprinkle shrimp on both sides with lemon pepper. Scatter shrimp on top otf the vegetables and cook until the shrimp is pink and cooked through, about 5 minutes.

3. Add crumbled bacon. Top it off with a few drops of balsamic vinegar.

Yield: 4 servings
307 calories 9 g fat (1 g sat, 4 g mono) 30 g protein 491 mg sodium
High in Vitamin C, Vitamin A, Iron, and Selenium


To easily remove fresh thyme leaves from the stem, grasp with one hand and run your fingers from the top to the bottom of the stem.

Heat oil in skillet.

Sauté onion, garlic, and red pepper, and thyme until tender.

Add edamame, corn, chicken broth, vinegar, and salt. Cook for about 10 minutes.

Sprinkle shrimp with lemon pepper. (I was out of lemon pepper so I just used black)

Add shrimp to skillet and cook for about 5 minutes.

Add bacon and top with balsamic vinegar. I served this as a one-dish meal.