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Shrimp salad

Sandwich fillings and creamy salads seem to suffer from ennui, becoming almost annoyingly boring with tired combinations of ingredients —at least in most cafés and grocery stores. One thing I enjoy about traveling is other countries’ (or regions’) takes on such commonly eaten items. In the UK, for instance, they often have interesting fillings such as crayfish with arugula, or chicken tikka salad. Funky, yet delish!

shrimp salad sandwichShrimp salad with scallions, Thai basil and parsley, on top of toasted whole wheat bread.

Here’s a recipe I’ve improvised, based on shrimp. I’ve enjoyed eating this for lunch at home, as well as on a picnic in a park.

Mix in a bowl…

  • 1 to 2 tablespoons mayonnaise or aïoli
  • 1 to 2 tablespoons crème fraîche, sour cream or yogurt
  • 1/4 to 1/3 cup minced shallots, onions, or thinly sliced scallions or chives
  • 1 to 2 teaspoons mustard; Dijon style, horseradish or garlic flavored work nicely.
  • 4 to 5 ounces cooked shrimp; chopped into smaller pieces if more than an inch long
  • 2 to 3 tablespoons minced herbs, such as parsley, mint, basil, cilantro, etc. Lesser amounts of tarragon or thyme would be fine, too.
  • ground pepper to taste
  • (optional) lemon or lime juice, to further moisten the salad

Serving suggestions

  • With chopped avocado and/or tomato
  • On or with leaves of lettuce
  • On bread or buns

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