Ingredients Jump to Instructions ↓

  1. 1 Slab bacon - (14 oz) - cut 1/2" cubes

  2. 2 lbs 908g / 32oz Uncooked medium shrimp

  3. 1/2 Fresh lemon

  4. 1 cup 237ml Mayonnaise

  5. 3 tablespoons 45ml Fresh lemon juice

  6. 3 tablespoons 45ml Whipping cream

  7. 1 teaspoon 5ml Prepared white horseradish

  8. 1 Bag frozen green peas - (16 oz) - thawed

  9. 1/3 cup 48g / 1.7oz Diced dill pickle

  10. 1 Curly endive head

  11. 3 Hard-boiled eggs - peeled, and Cut into quarters 2 Tomatoes - cut into wedges (medium)

Instructions Jump to Ingredients ↑

  1. Cook bacon in skillet over medium heat until crisp and brown, stirring frequently, about 20 minutes. Using slotted spoon, transfer bacon to paper towels to drain.

  2. Cover shrimp with water in large saucepan. Squeeze lemon half into water; add lemon to water. Sprinkle generously with salt. Bring shrimp to boil. Remove from heat; let stand 1 minute. Drain, cool, and peel shrimp. Cover and chill.

  3. Blend mayonnaise, 3 tablespoons lemon juice, cream, and horseradish. Season with salt and pepper. Cover and chill.

  4. Combine shrimp, peas, pickle, and 3/4 cup dressing in large bowl. Line large salad bowl with endive leaves. Mound shrimp salad in center of salad bowl. Garnish with hard-boiled eggs and tomatoes. Sprinkle bacon cracklings over top. Serve, passing remaining dressing separately.

  5. This recipe yields 6 servings.

  6. Description:

  7. "Try this as part of a barbecue buffet."


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