Shrimp Salad: Making the Most of Leftovers



I hosted our book club Friday, and the next day, I discovered I had been gifted all the leftover shrimp. Lucky me!

 

Since I also had a gorgeous batch of spring lettuce from local growers, I decided to make a bowl of shrimp salad with other ingredients hiding out in my fridge.

One container of the leftover shrimp had a very light vinaigrette, so I started there, adding more plain shrimp, chopped fresh parsley and chives (lots of it!), two stalks of chopped celery, about a third of a cup of chopped white onion, two or three tablespoons of olive oil mayonnaise, and the juice from two lemons. I was heavy-handed with the pepper, light with the sea salt, and tossed in a little of my new favorite seasoning from Penzeys: California crushed jalapeno. The jalapeno gave the salad a great little kick.

I love making an easy and spontaneous dinner from ingredients on hand. If you’ve had a similar success, please share.
 

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Memphis Stew

Growing, Cooking, and Eating Mid-South Food

About This Blog

Memphis Stew is a food blog that celebrates our city’s community table and the people who grow, cook, and eat Memphis food. It is edited by Pamela Denney, food editor of Memphis magazine, who sees food as a delicious way to build families, friendships, and a more healthy and sustainable future.

To contact Pamela, email her at pam@memphismagazine.com.

To contact Hannah Bailey, email her at bailey@memphismagazine.com.

 

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