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The Turquoise Table

Kristin Schell

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in Recipe Collection

1974 (Mexican Shrimp Salad)

No. It’s not the date of my last post. But, thanks for missing me!

It’s the year Bon Appetit published the Mexican Shrimp Salad.

shrimpsalad

Here is the recipe as Bon Appetit published it.

Mexican Shrimp Salad

2/3 cup peanut oil

2 TBS white vinegar

2 TBS orange juice

2 TBS chutney, finely chopped (I use Stonewall Kitchen Old Farmhouse Chutney)

1 clove garlic, crushed (I use 2)

1 tsp salt

1 tsp curry powder

1/4 tsp liquid hot pepper sauce (I use Tabasco or Cholula)

5 small heads of Bibb lettuce cleaned and quartered

1 1/2 lbs small shrimp, cooked (I buy whatever is the freshest regardless of size. I’ve grilled and boiled — both are amazing)

3 large oranges, peeled and sectioned (I’ve also use mandarin oranges, canned!)

2 medium red onion, thinly sliced

1 green pepper, thinly sliced

2/3 cup peanuts (raw, fresh peanuts are best)

Combine peanut oil, white vinegar, orange juice, chutney, garlic, salt, curry powder and liquid hot pepper sauce in a jar; cover and shake well.

Toss Bibb lettuce, shrimp, orange sections, onions, green pepper and peanuts.  Shake dressing and pour over salad mixture; toss lightly.  Serve immediately. Makes 6 servings.

shrimpsaladlake

I’ve made this yummy salad so many times now it’s taken on a life of it’s own. In fact, I almost always have the dressing mixed and ready in the fridge.  It’s usually just Husband & I that enjoy the salad, so I find one head of Bibb lettuce works fine.  I used drained, rinsed, canned mandarin oranges.  And, I generally skip the green peppers and toss in yummy avocado instead.

Enjoy!

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Filed Under: Recipe Collection Tagged With: Bon Appetit Magazine, Shrimp Salad, Stonewall Kitchen Old Farmhouse Chutney

« Please pass the Motrin
Posting…one mess at a time »

Comments

  1. Nana K says

    at

    Kristin,
    Oh thank you for the recipe!!!!!!!!!!!!!
    I can hardly wait to fix it for Rich.
    Hope you are feeling better.

    Cuzzin Karen

  2. Blair says

    at

    Just made this shrimp salad for lunch and it was oh so yummy! Used avocados, Mandarin oranges, a red pepper, and skipped the peanuts. (I’ve OD’ed a little on the nuts since discovering how delicious they are with candy corn, LOL.) Was wondering if you used unfiltered peanut oil?

  3. them apples says

    at

    I was one when this recipe was first published, and now I feel very old…

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I'm on a mission to love my neighbors. I put an ordinary picnic table in my front yard, painted it turquoise and invited neighbors, friends, and even strangers to hang out and do life together at the Turquoise Table®.

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