Updated: May 22
Inspired by The Flavor of the South cookbook
This is a light and refreshing salad that’s perfect for lunch or a light dinner. I love smoked paprika, but I do recognize that it can overpower a dish. The original recipe calls for 1 tablespoon sweet paprika, but I opted to do half and it was still delicious. The sweetness of the shrimp mixed with the tangy flavors of the vinegar and mustard — and of course, with the hint of smokiness — will satisfty your taste buds. It’s a bold salad for all seasons. I added shrimp to a salad mixture using curly leaf lettuce, radicchio and endive.
1/2 tablespoon smoked paprika
1/2 tablespoon sweet paprika
1/2 teaspoon ground pepper
1/3 cup olive oil
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1/2 teaspoon prepared horseradish
1/2 cup parsley
1/2 cup celery, roughly chopped
2 lb. shrimp, shelled and deveined
Yields: serving for 6
Prep Time: 10 minutes
Cook Time: 3-5 minutes
Combine paprika, pepper, oil, mustard, vinegar and horseradish in a blender, and give it a quick wiz.
Add the parsley and the celery. Blend until the ingredients are well combined and the celery is finely chopped.
Cook the shrimp either in a sauté pan or boil in water for 3-5 minutes until the shrimp turns pink.
Drain and add them to a bowl.
Add the sauce and mix to incorporate.
Cover with plastic wrap. Place in the refrigerator for 1 hour or overnight.
Serve as a salad with greens or use lettuce leaves or radicchio leaves to make wraps.