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Buffalo Shrimp Salad

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Sonoma Modern American
From Executive Chef Tim Groody

Buffalo Shrimp Salad

 

Sauce (makes 2 cups)

1/3 minced onion

1 T chopped garlic

3 T olive oil

8 guajillo, ancho or negro chilis

½ cup yuengling or another beer

1/3 cup diced canned tomato

1/3 cup tomato juice from above

¾ cup cider vinegar

hot sauce for your taste

1 T lemon juice

1 tsp honey

Over low to medium heat cook onion & garlic in oil.  When soft add chilis & toss.  Add all other ingredients (add hot sauce to your liking).  Simmer for 20 minutes.  Puree in blender till smooth.  Adjust salt and heat. 

Shrimp Salad (serves 3-4)

1 # peeled and deveined shrimp

1 T chopped parsley

1 tsp chopped rosemary

2 stalks celery cut thin on a bias

½ cup blue cheese to crumble

1 cup baby lettuce

Grill or sauté shrimp.  Toss with celery, herb & some of the sauce.  On a plate or platter lay down a bed of the lettuce.  Toss shrimp & place on top.  Crumble cheese over.  Serve and Enjoy!!!!!

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