Shrimp salads are often made with shrimps boiled in plain water. How about adding a little flavor and color to the shrimps? How about adding some warm textures to the salad?
Today, I tried making a colorful salad dish with shrimps boiled in blueberry soup.
– One to two cups of raw shrimps – One to two cups of fresh blueberries – One to two cups of walnut pieces – One red bell pepper – One yellow bell pepper – One small onion – About ¼ pound of salad greens
– One large fresh lemon or two small fresh lemons – Olive oil – Grounded sugar – Salt – Pepper
Boil eight to ten cups of water in a saucepan. Add fresh blueberries into the boiling water.
Turn heat to low to mid-low. Boil for about five minutes or until the water boils again.
Add shrimps into boiling blueberry soup. Keep heat low to mid-low. Boil for about ten to fifteen minutes.
Cut red bell pepper, yellow bell pepper, and onion into slices.
Add two tablespoons of olive oil into a heated pan. When oil sizzles, add the shredded peppers and onion into the pan.
Turn heat to high, cook and mix for about two minutes. Turn off heat and remove the cooked vegetables into a container.
Pour walnut pieces onto a heated pan, mix and cook for about one minute on mid to high heat. Turn off heat and remove walnuts from the pan.
Take boiled shrimps out of the saucepan. Turn off the heat. Let the shrimps cool in a container.
In a small mixing bowl, whisk ¼ cup of olive oil, ½ teaspoon of grounded sugar, 1/8 teaspoon of salt, and 1/8 teaspoon of pepper. Cut one large or two small lemons, squeeze lemon juices into the mixing bowl. Whisk thoroughly. Take lemon seeds from the vinaigrette.
In a large salad container, add salad greens
Add cooked peppers and onion. Add walnuts.
Add boiled shrimps.
Drizzle with Lemon Vinaigrette. Toss and mix thoroughly.
Don’t forget the blueberry soup—it is very flavorful and hearty.