Ingredients with Measurements:
- 1 pound cooked shrimp, peeled and deveined
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1/4 cup chopped onion
- 2 tablespoons chopped celery
- 2 tablespoons chopped green bell pepper
- 1 tablespoon chopped fresh parsley
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- Salt and black pepper, to taste
- 4 cups mixed salad greens
Special equipment needed:
- Mixing bowl
- Whisk
- Large salad bowl
Step-by-step instructions:
1. In a mixing bowl, whisk together the mayonnaise, ketchup, onion, celery, green bell pepper, parsley, lemon juice, Worcestershire sauce, salt, and black pepper until well combined.
2. Add the cooked shrimp to the dressing mixture and toss until the shrimp is well coated.
3. Arrange the mixed salad greens in a large salad bowl.
4. Spoon the shrimp and dressing mixture over the salad greens.
5. Toss the salad until the shrimp and dressing are evenly distributed.
- Time:
Preparation time: 15 minutes
- Cooking time: 5 minutes
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 320
- Fat: 23g
- Carbohydrates: 9g
- Protein: 20g
Substitutions for ingredients:
- Instead of mayonnaise, you can use Greek yogurt or sour cream.
- Instead of ketchup, you can use tomato sauce or tomato paste.
- Instead of shrimp, you can use cooked chicken or canned tuna.
Variations:
- Add chopped hard-boiled eggs for extra protein.
- Add chopped pickles or capers for a tangy flavor.
- Add diced avocado for a creamy texture.
Tips and tricks:
- Use fresh shrimp for the best flavor.
- You can cook the shrimp by boiling, grilling, or sautéing.
- Make the dressing ahead of time and store it in the refrigerator until ready to use.
- Serve the salad with crusty bread or crackers.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in individual bowls or on a large platter.
- Garnish with additional chopped parsley or lemon wedges.
Garnishes:
- Chopped parsley
- Lemon wedges
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Potato salad
Troubleshooting advice:
- If the dressing is too thick, add a little bit of water or lemon juice to thin it out.
- If the salad is too salty, add more salad greens to balance the flavors.
Food safety advice:
- Make sure to properly cook the shrimp to avoid any foodborne illnesses.
- Store any leftover salad in the refrigerator and discard after 2 days.
Food history:
- Rhode Island dressing is a popular condiment in the Northeastern United States, typically made with mayonnaise, ketchup, and spices.
Flavor profiles:
- Tangy, creamy, and slightly sweet.
Serving suggestions:
- Serve as a light lunch or dinner.
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