Fall Shrimp Salad Rolls
To create this fall shrimp salad I went with my cravings.
Now, I wanted something shrimp and fall all at once.
The Story of my Fall Shrimp Salad
There has been a lot of cooking going on in the house the past few days. I always cook when I am anxious. I will probably be this kind of anxious, until the end of the week. So, you will see a lot of action here the next few days. I suppose it could be worse, I could do worse things…
I like shrimp and like the concept of a shrimp salad, however, the though of those stale heavy mayo doused salads are a turnoff. So, I decided to create a salad that we could all learn to love and enjoy.
Last week, I received a bunch of Sabra spreads, three varieties to be specific – Garlic Herb, Sea Salt and Cracked Pepper and Honey Mustard. These will come good use in our house, as my children have anyway expressed a preference for Hummus in their sandwiches.
Flavors and Freshness
This is a salad made with freshly cooked well-seasoned shrimp. It includes a burst of flavor from apples, pecans and cranberries in every bite. To put this salad together, I cooked shrimp in a well-seasoned base, sort of a masala version of a court boulion, and them cut them into small pieces. Tossed these with pecans, apples, red onions herbs and dried cranberries and for a dressing I used the honey mustard and some Greek Yogurt.
Letting the salad rest for about an hour helps bind the flavors considerably. I then toasted whole wheat hot dog rolls. Drizzled them with olive oil and some more sabra spread and we enjoyed these for lunch. I have been enjoying these opportunities from Recipe Redux, a group I joined earlier this year. The group and their monthly keep me creative and help me think outside the box, right alongside my son Aadi.
Other comforting fall recipes include this oatmeal and split pea soup and fragrant shrimp curry.
A lovely fall shrimp salad that makes great shrimp rolls, this version uses flavored Sabra humus spreads and olive oil instead of mayo..
Ingredients
- For the Poaching Liquid
- 1 cups of water
- 1.5 teaspoons red cayenne pepper (it seems like a lot but imparts just mild heat)
- 2 tablespoons chopped fresh herbs (I used a mixture of thyme and cilantro)
- 2 teaspoons pink or regular salt
- 1/2 pound of fresh shrimp, shelled and deviened
- 2 granny smith apples, cored and cut into small pieces
- 1/2 red onion, finely chopped
- 2 tablespoons chopped chives
- 1 tablespoon chopped cilantro
- 1/2 cup chopped pecans
- 1 tablespoon dried cranberries
- 1 tablespoon Sabra honey mustard spread
- 1/2 tablespoon Sabra sea salt and black pepper spread
- 2 tablespoons Greek Yogurt
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sweet Aleppo Pepper flakes (optional)
- 4 to 6 whole wheat hot dog rolls
- 1 tablespoon extra virgin olive oil
- 1 or 2 tablespoons Sabra sea salt and cracked black pepper spread
Instructions
- Place the water, cayenne pepper, herbs and salt in a simmering pot and bring to a simmer. Add in the cleaned shrimp and cook for 4 minutes, until the shrimp turns barely pink.
- Drain, cool and cut into small bite sized pieces.
- Place in a mixing bowl. Add in the apples, red onion, chives, chopped cilantro,pecans and dried cranberries and toss well.
- Add in the pepper flakes if using.
- In a separate bowl, mix the Sabra Honey mustard spread, Sabra sea salt and black pepper spread, with Greek Yogurt and olive.
- Mix in this dressing into the salad and let the salad chill for at 30 minutes up to 3 to 4 hours, depending on the time available.
- To prepare the sandwiches, toast the hot dog rolls, drizzle with the olive oil, add the Sabra spread and fill with the shrimp salad and enjoy right away.
Deanna Segrave-Daly
I love love shrimp salad but it’s been so long since I made it !
rinkub@aol.com
This came out pretty good!