November 2, 2014

Smoky Shrimp Salad Sliders


 Clearly, I can't seem to make a recipe with less than 10 ingredients in it.  I can't help it!  I love building flavors on top of flavors.  Luckily, this recipe is SUPER simple, once you gather all the ingredients from the fridge and cabinet.  Generally, shrimp salad, or most protein salad recipes, contain celery.  It adds that crunch and flavor that pairs perfectly with the creaminess of those recipes.  For my salad, instead of using celery, I decided to swap it with some frozen peas.  They are a bit softer, but add an additional texture, and they elevate the sweetness that goes great with the smoky bacon.  Serve this on slider rolls with some crisp romaine, sliced tomatoes, and avocado slices; atop a green salad; or simply eat it on some crackers - it's versatile and perfect for any lunch at the office!

What You'll Need:
  • 1/4 cup mayo
  • 1/2 cup sour cream
  • 1 tablespoon ranch dressing
  • 1 teaspoon Tabasco sauce
  • 1 teaspoon Dijon mustard
  • Salt and Pepper
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 2 tablespoons Old Bay
  • 1 cup frozen peas, thawed
  • 2 tablespoons chopped chives
  • Zest of one lemon 
  • 6 slices bacon
  • 2 pounds small shrimp, peeled and deveined

1.  In a large mixing bowl whisk first nine ingredients together to form a creamy dressing. Fold in peas, chives, and the zest from one lemon.  Set aside.

2.  In a skillet, fry bacon until crisp.  Remove from pan and set on a paper towel-lined plate to let cool.  Pour out excess grease, leaving about 2 tablespoons in the pan.  Saute shrimp in the pan until pink, about 5 minutes.  Remove from pan and let cool completely.

3.  Finely chop bacon and fold into your dressing.  Add cold shrimp and toss to coat.  Refrigerate for up to two hours to let flavors combine.  Enjoy!





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