Marinated Shrimp Salad
Written by: The Culinistas | Published on:
This dish gets better after marinating in the fridge for a day or so; make it ahead of time and bring it along for a picnic or lunch on the go. Just be sure not to overmix—hearts of palm are fragile.
Tip
Ingredients
2 lemons
1 tablespoon allspice berries
1 teaspoon onion powder
1⁄2 teaspoon cayenne
salt and freshly ground black pepper to taste
1 pound shrimp, peeled, deveined, and butterflied
1⁄2 cup Castelvetrano olives, crushed and pitted
1 cup celery, thinly sliced on the bias
1⁄4 cup chopped celery leaves, plus more for garnish
1⁄4 cup chopped parsley, plus more for garnish
3 tablespoons olive oil, plus more for drizzling
1 cup hearts of palm, drained and sliced on the bias
Directions
1. Slice 1 lemon. In a heavy-bottom stockpot, bring the lemon slices, allspice, onion powder, cayenne, salt, and 4 cups water to a boil. Reduce the heat and simmer for 15 minutes. Add the shrimp and poach for 3 to 4 minutes. Strain and shock the shrimp in ice water until completely cooled. Pat dry on paper towels.
2. Zest and juice the remaining lemon. (It should yield about 1 tablespoon of zest and 3 tablespoons of juice.)
3. In a large bowl, combine the poached shrimp, lemon zest and juice, olives, celery and celery leaves, parsley, and oil. Season with salt and pepper.
4. Fold in the hearts of palm, then transfer to a serving platter. Garnish with celery leaves, parsley, and black pepper and drizzle with oil.
Tip
Ingredients
2 lemons
1 tablespoon allspice berries
1 teaspoon onion powder
1⁄2 teaspoon cayenne
salt and freshly ground black pepper to taste
1 pound shrimp, peeled, deveined, and butterflied
1⁄2 cup Castelvetrano olives, crushed and pitted
1 cup celery, thinly sliced on the bias
1⁄4 cup chopped celery leaves, plus more for garnish
1⁄4 cup chopped parsley, plus more for garnish
3 tablespoons olive oil, plus more for drizzling
1 cup hearts of palm, drained and sliced on the bias