A Great Entertainer
Shrimp Tomato Salad

In this Shrimp Tomato Salad, the sweet, succulent and slightly briny shrimp or prawns pair well with the juicy tomato.  It makes a great Summer lunch or light dinner, especially in the tomato season. A Summer tomato seems to have so much more flavour. A fresh local tomato is full of vitamins and nutrients too.






shrimp tomato salad, seafood salad recipe


Shrimp is North America's favorite seafood. Delicious in all kinds of simple seafood salad recipes — this quick-cooking seafood is quite versatile.

White shrimp and tiger shrimp are two of the most widely available varieties.

Sizes can range from smaller than a pinky to colossal, which can be as big as a hand.

Shrimp can be purchased raw or cooked, canned or frozen. This seafood can be used in nearly any simple salad recipe to enhance the flavour and presentation.






Shrimp Tomato Salad

Shrimp Tomato Ingredients


• 2 tbsp (30 ml) olive oil

• 2 tbsp (30 ml) red wine vinegar

• 3/4 tsp (4 ml) salt

• 1/4 tsp ( 1.25 ml) ground pepper

• 1/2 cup (120 ml) fresh parsley leaves - chopped

• 1/4 cup (60 ml) fresh mint leaves - thinly sliced

• 1 lb (450 gr) (large) cooked shrimp - shelled and de-veined

• 4 medium ripe tomato - chopped OR 1 pkg. Grape Tomato - halved

• 1 English cucumber - chopped

• 1 small red onion - diced

• 1/2 cup (120 ml) crumbled feta cheese



Method:

1. In a medium size bowl, whisk together the oil, vinegar, salt, and pepper.

2. Add the parsley and mint and stir to combine.

3. Add the shrimp, tomato, cucumber, and onion and mix well to blend all ingredients.

4. Sprinkle feta cheese over the tomato and shrimp salad.

5. Serve at room temperature or cover and refrigerate until needed.

NOTE
This tomato with shrimp salad is best served on a bed of lettuce leaves.





Did you know?



- that there are over 340 species of shrimp worldwide of commercial value.

- that there are 3 groups of shrimp - A) warm water shrimp, B) fresh water shrimp and C) cold water shrimp.

- that shrimp occur naturally all over the world in bays and oceans from the Arctic to the equatorial regions.

- that there are "farm raised" shrimp also that are grown in hatcheries.

- that a shrimp's flavour is determined by its habitat and what it eats.

- that is why a wild shrimp has a stronger flavour. It eats from the wild oceans and swims freely - building more muscle.





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