Chopped Shrimp Waldorf Salad Recipes

Steps:

• Put shrimp in a steamer basket over simmering water and steam until just cooked through, about three minutes. The center should still be slightly translucent. Let cool. In medium bowl, whisk the mayonnaise, buttermilk, lemon juice, tarragon, and mustard. Season with salt and pepper to taste.
• Toss shrimp, apples, grapes, celery and slivered almonds. Toss with enough of the dressing to coat the ingredients well. You may not need it all. Taste and add more salt, pepper, or lemon juice as needed. Sprinkle with chives, if using. Serve this salad on bed of lettuce leaves or put the leaves next to the salad bowl and have guessed spoon some of the salad onto a leaf and roll it up to eat out of hand. Makes 6 to 8 servings.

Steps:

• Peel apple and cut into halves. Remove core and slice halves 1/4-inch thick. Reserve 4 slices. Cut remaining slices into thin strips.
• In a medium bowl, mix celery, mayonnaise and apple strips; season with salt and pepper to taste. Arrange on lettuce and top with apple slices.

Steps:

• Cut shrimp in halve or thirds depending on the size.
• Peel cucumber and chop cucumber, celery and onion, small. (**Note: If using a regular cucumber then after peeling cut in half and spoon out seeds).
• Add the remaining ingredients, mix well.
• Season with salt and pepper.
• Serve over lettuce or in a hallowed out veggie.

Steps:

• Put the shrimp in a steamer basket over simmering water and steam until just cooked through, about 3 minutes (the center should still be slightly translucent). Let cool. In a medium bowl, whisk the mayo, buttermilk, lemon juice, tarragon & mustard. Season with salt & pepper. Cut the shrimp into 1/2" pieces & mix in a large bowl with the apples, grapes, celery & almonds. Toss with enought of the dressing to coat the ingredients well (you may not need it all). Taste & add more salt, pepper, or lemon juice as needed. Sprinkle with the chives. Serve on lettuce leaves.

Steps:

• Put the shrimp in a steamer basket over simmering water and steam until just cooked through, about 3 minutes (the centre should still be slightly translucent). Let cool.
• In a medium bowl, whisk the mayonnaise, buttermilk, lemon juice, tarragon and mustard. Season with salt and pepper.
• Cut the shrimp into pieces and mix in a large bowl with the apples, grapes, celery, and almonds. Toss with enough of the dressing to coat the ingredients well.
• Taste and add more salt, pepper or lemon juice as needed.
• Sprinkle the salad on beds of lettuce leaves . Serve.