Want to make an appetizer for a special dinner? Try this shrimp salad that Clyde and I love. It’s pretty easy to make and is a great little twist on the traditional shrimp cocktail appetizer. This pairs wonderfully with our Courtois, Forche Renault, and Whittenburg wines.
- 1 package large uncooked shrimp
- 2 stalks celery, finely diced
- approximately 1/4 cup ketchup
- 1-2 heaping tablespoons horseradish
- 1-2 dashes worchestershire sauce
- 1-2 dashes hot sauce, optional
To start, bring a pot of water to a boil and add the shrimp. Cook through (I drain the shrimp once all pieces have turned pink and most of the shrimp are floating at the top), and be sure not to overcook so they don’t turn rubbery. Drain and cool slightly, then peel the shrimp. Dice each into fairly small chunks and place in a medium size bowl.
Next, add the celery, ketchup, horseradish, worcestershire sauce, and hot sauce. Now just stir everything together. My horseradish was fairly mild, so I used a bit more than 2 Tbl in the photo above. You might want to use just 1 Tbl., depending on your tolerance to horseradish! By all means, use amounts to your own taste for any of the items above.
We serve this as a dip with crackers, but you could also use baguette slices, or those adorable phyllo dough cups. Let me know what you think of this if you try it. Cheers!