The Raoul behind this summery shrimp salad is Raoul Reichrath of Le Grand Pré, a Michelin-starred favorite of Patricia Wells' near her home in Provence. She adapted his recipe for her salad-centric cookbook, Salad as a Meal for its bright flavors and simplicity.
But for all of its French roots, there's something quite American-tasting about this shrimp salad. By dressing cool shrimp and crisp diced red peppers and celery in a mix of tomato juice, lemon, Tabasco, and Worcestershire, this salad bears a striking resemblance to a Bloody Mary.
Just like a Bloody Mary, this is the sort of recipe that invites all sorts of creativity. Swap out the chives for cilantro and add diced avocado and jalapeño and you have a Mexican accented shrimp salad. Hit the farmers' market for any sort of crunchy, dice-able veggies to add to the mix. Or add a spoonful of horseradish and a dash of celery salt for an even Bloody Mary spiced shrimp salad.
As always with our Cook the Book feature, we have five (5) copies of Salad as a Meal to give away this week.
- 1/2 cup tomato juice
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons Worcestershire sauce
- Several drops Tabasco sauce
- Fine sea salt
- 1 to 2 red bell peppers, trimmed, seeds removed, cut into 1/4- inch cubes (about 1 1/2 cups)
- 2 celery ribs, cut into crosswise slices (about 1 1/2 cups)
- 1 1/2 pounds (25 to 30) cooked large shrimp, peeled and deveined
- 1/2 cup minced fresh chives or cilantro
In a large bowl, whisk together the tomato juice, lemon juice, Worcestershire sauce, Tabasco, and salt. Taste for seasoning. Add the red peppers and celery. Stir to blend. Cover and refrigerate for at least 1 hour to let the flavors develop.
Toss the shrimp with just enough sauce to lightly and evenly coat the ingredients. Add the chives and toss to blend. Taste for seasoning. Mound the shrimp salad on plates, and serve.