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  Added: Apr 07, 2006  •  Visited (243)  •  Print version Print this recipe (26)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Palace Court Salad
What You Need:
  • 1 pound medium-sized raw shrimp, shelled and deveined

    DRESSING
  • 1¼ cups mayonnaise, freshly made, or a good, unsweetened commercial variety
  • ¼ cup chili sauce, strained
  • 1 tablespoon chopped fresh chives
  • 2 tablespoons finely chopped fresh parsley
  • 1 teaspoon fresh tarragon, finely chopped, or ½ teaspoon dried tarragon
  • Salt
  • White pepper

    SALAD
  • 1 teaspoon lemon juice
  • ½ teaspoon salt
  • 6 artichoke bottoms, canned or freshly cooked
  • 3 tablespoons mayonnaise
  • 2 cups shredded iceberg lettuce
  • 3 hard-cooked eggs, finely chopped
  • 6 half-inch slices tomato, about 2½ inches in diameter
  • 6 strips pimiento (optional)

  • How To Cook:
    1. Bring 1 quart of lightly salted water to a boil in an enameled or stainlesssteel saucepan. Drop in the shrimp and boil them briskly for about 5 minutes, or until they turn pink and are firm to the touch.

    2. Do not overcook. Drain them at once and plunge them into cold water to stop their cooking. Drain again on paper towels and chill.

    3. To make the dressing, in a small bowl combine the mayonnaise and the strained chili sauce, the chives, parsley and tarragon. Mix together thoro oughly and taste. Season with salt and white pepper if necessary.

    4. For the shrimp mixture, toss all but 6 of the shrimp (reserve them for the garnish) with the lemon juice and ½ teaspoon salt. Then add 3 tablespoons of mayonnaise to the shrimp and stir gently until they are well coated.

    5. Construct the salad on individual chilled salad plates. Place a thin bed of shredded lettuce about 3 to 4 inches in diameter in the center of each plate. Put a tomato slice in the center of the lettuce, arrange an artichoke bottom on top of it and spoon equal amounts of the shrimp mixture into the slight hollow of each artichoke bottom.

    6. Sprinkle the chopped egg around the exposed circle of lettuce and garnish each mound of shrimp with the reserved shrimp. Top with a strip of pimiento if desired. Serve chilled and pass the dressing separately.

    NOTE: This salad is often made with Dungeness crab and decorated with crab legs. Any crab meat may be substituted for the shrimp.
     
    To serve 6
     This recipe is also available in:
    Cuisine » Americas » United States
    Main Ingredient » Shellfish » Shrimps
    Main Ingredient » Vegetables » Artichokes
    Main Ingredient » Vegetables » Lettuce
    Dish » Appetizers



     




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