Shrimp Club Salad

Cover recipe from Everyday Food, Shrimp Club Salad: June 2012

The June 2012 of Everyday Food is one that is meant to “Kick off the Season!”  The theme is “Great American Summer,” featuring 30 Minute Shrimp Dinners, The Ultimate Burger Party Cookout, Down Home Desserts- Cobblers, Cakes and More, and Salads that Make a Meal.  I’ve said it before, and I’ll say it again.  I love this little magazine- it’s $3.50 well spent.   I find that it’s always packed with easy recipes across all categories.  This issue is no exception.  Recipes I’m excited to try this month:  Avocado, Egg and Feta Salad, Pasta with Cilantro-Peanut Pesto, Yogurt- Marinated Chicken and Watermelon Salad, Grilled Broccoli Flatbread Pizza, Peaches and Cream Bundt Cake, and Curried Chickpea Yogurt Dip.

The cover recipe is part of a feature on SHRIMP- what they say is “America’s favorite seafood.”  Included are 5 shrimp dinners to make in 30 minutes or less.  The Shrimp Club Salad is a twist on the classic- using shrimp in place of chicken- and inspired by the club sandwich, an American favorite. Read my notes below to see what I thought of this recipe.

Print Print Recipe

Shrimp Club Salad

Yield: 6 servings

Prep Time: 30 min + chill time

Cook Time: 3 min

Ingredients:

salt and pepper
1/2 pound large or jumbo shrimp, peeled and deveined (tails left on)
1/2 loaf rustic bread, crusts removed, cut into 3/4-inch cubes
1 tablespoon olive oil
1/4 cup mayonnaise
2 tablespoons chopped fresh chives
3 to 4 teaspoons lemon juice
4 slices cooked bacon (4 ounces), crumbled
1 romaine lettuce heart, chopped
1 pint large cherry tomatoes, quartered or halved

Directions:

1.  Preheat the oven to 400 degrees F.  In a medium pot of boiling salted water, cook shrimp until opaque throughout, 3 to 5 minutes.  Drain, then transfer to a paper-towel lined plate, cover, and chill until ready to serve.  On a rimmed baking sheet, toss the bread with oil.  Bake until golden, about 8 minutes, tossing halfway through.
2.  Stir together mayonnaise, chives and lemon juice to taste; season with salt and pepper.  Toss together shrimp, croutons, bacon, lettuce, and tomatoes and serve with dressing.

Tips:

*Admittedly, I skipped the step of boiling my own shrimp and went the shortcut route.  I bought shrimp already cooked (but not frozen).
*To avoid buying a large loaf of bread, I bought a couple of smaller french rolls in my market's bakery and sliced those up.  I also gave them a good sprinkle of salt and pepper before baking.
*I used "light" mayonnaise.
*Romaine lettuce is a must for great crunch.

Nutritional Information per serving:
Serving size: Recipe divided into 6 servings
Calories per serving: 318
Fat per serving: 16g
Saturated Fat per serving: 4g
Fiber per serving: 5g
Protein per serving: 20g
Carbohydrates per serving: 24g

Source:  Everyday Food, June 2012

The results:

I made a 4th of a recipe and served it to myself for dinner.  I really enjoyed the salad.  It was light and fresh, and it was very easy to prepare- a great choice for summer.  If I might add a suggestion:  I love shrimp with lemon, so a lemon wedge squeezed and drizzled over the salad along with the dressing might be a nice addition.  There is lemon juice in the dressing, but a little extra is good.

Did this recipe deserve the cover spotlight?

Sure!  It’s the kind of recipe you want to eat in the heat of the summer.  And it’s nice to see something other than hamburgers featured as “American summer food.”

Lori is the founder of RecipeGirl.com. She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at RecipeBoy.com.

One Response to “Shrimp Club Salad”

  1. 1

    Mrs. L — May 25, 2012 @ 4:24 pm

    I actually have been thinking about making the cover recipe ever since I got the mag in the mail. I’ll remember to add some extra lemon!

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