I came across this recipe when I was looking for an Atkins-approved dish I could make for my brother and his family. It is such a bright alternative to a traditional green tossed salad. Tasty and colorful.
1 1/2 pounds large shrimp, shelled and deveined 1/2 tsp. freshly grated lemon zest
2 stalks celery, thinly sliced on the diagonal 1/2 tsp. salt
2 scallions, thinly sliced on the diagonal with some of green portion 1/4 tsp. ground black pepper
2 Tbsp. thinly sliced basil leaves 1 tsp. Dijon mustard 4 Tbsp. freshly squeezed lemon juice 4 Tbsp. extra virgin olive oil
- Fill a 3-quart saucepan with water and bring to a boil. Add shrimp and stir. Immediately remove from heat, cover and let stand until shrimp are opaque, turn pink and curl up, about 7 minutes.
- Drain shrimp in a colander and place them in a bowl of ice water for 3 minutes to stop the cooking process. Drain and pat dry with paper towels.
- Using a sharp knife, cut each shrimp in half lengthwise and place in a large bowl. Toss in celery, scallions and basil.
- In a small bowl, whisk mustard, lemon zest, salt, pepper and lemon juice together until well blended. Slowly pour in oil in a thin stream, whisking constantly, until blended.
- Pour dressing over the shrimp mixture and toss well to combine. Cover and marinate in the refrigerator for at least 7 hours to blend flavors, stirring occasionally.
- Serve at room temperature.
Food Mingle Blog Alternatives and Substitutions:
- Use of fresh lemon zest and freshly squeezed lemon juice are key to this recipe!
- Use more shrimp (ie: 2 pounds) to round out four good size servings.
- Use less mustard or substitute half the Dijon mustard with yellow mustard, to taste.
- Substitute shallots for the scallions for a sweeter, less bold onion taste.
- I have made this the day before and refrigerated it overnight and it worked well.
- I prefer this served cold right from the refrigerator, but rom temperature also works well.
Yield: 4 servings
Adapted From: http://community.atkins.com