A cucumber salad with shrimp in a vinegar dressing.
Slice and seed the cucumber thin. Salt them and let rest a few mins.
Chop up the shrimp.
Rinse and squeeze out moisture from the cucumber slices. Seeded and sliced thin or english cucumber.
Make a dressing with rice vinegar, a touch of sugar, a dash of soy sauce, and ice water, and a dash of salad oil. (oil optional).
For another option rehydrate some wakami sea weed for the salad.
That will extend the life of the shrimp a couple of days.
Wakami extends the shelf life of cooked shrimp. How interesting, something I've never heard and makes no sense to me. But I love the kinds of salads you mention. I made this similar one twice in a week (one for a dinner, once for a potluck) and it was a hit. Chopped hrimp in here would be killer good:
http://www.willystreet.coop/recipe/cucumber_and_wakame_salad
The Shrimp Louie salad is a classic and one that my mother swears by when at homey seafood restaurants. If you have not tried it before I suggest using your extra shrimps in making one.
This shrimp and chorizo sandwich is fabulous. I'm sure it is just as good with already cooked shrimp, which just need to be sliced in 1/4" slices. http://www.food52.com/recipes/9877_shrimp_and_chorizo_sandwich
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Use in a pasta. Cream and peas maybe.
A cucumber salad with shrimp in a vinegar dressing.
Slice and seed the cucumber thin. Salt them and let rest a few mins.
Chop up the shrimp.
Rinse and squeeze out moisture from the cucumber slices. Seeded and sliced thin or english cucumber.
Make a dressing with rice vinegar, a touch of sugar, a dash of soy sauce, and ice water, and a dash of salad oil. (oil optional).
For another option rehydrate some wakami sea weed for the salad.
That will extend the life of the shrimp a couple of days.
http://www.willystreet.coop/recipe/cucumber_and_wakame_salad
But not too long. This remoulade sauce looks pretty good too: http://staging.food52.com/recipes/6484_spicy_cajun_remoulade_sauce