Shrimp Salad with Bibb Lettuce, Tomatoes, and Peas

This Shrimp Salad with Bibb Lettuce, Tomatoes, and Peas is a wonderful appetizer. It's loaded with tiny salad shrimp, fresh Bibb lettuce, and delicious cherry tomatoes.

This shrimp salad with Bibb lettuce, tomatoes, peas, and croutons is elegant and delicious. It's the perfect appetizer for a small dinner party. Plus, it's a great way to use up stale bread for making mini croutons.

This salad also includes arugula, sun-dried tomatoes, hard boiled eggs, and chopped Kalamata olives. It's pretty easy to make for such an elegant starter course.

I love cold shrimp starters, including spicy citrus and mango shrimp cocktail, shrimp remoulade, and Vietnamese-style shrimp cocktail. This shrimp salad is so refreshing, and it's simple to assemble. You can have all of the ingredients ready to go and put the salad together right before serving.

Make ahead tips for making this salad:

First, you can toast the croutons, and when they cool, just put them into an airtight container.

Next, you can mix the simple mustard and mayonnaise dressing and then fold in the shrimp.

A few hours before serving, prep and cut the rest of the salad ingredients and have them ready for assembly.

Ingredients for this shrimp salad:

Tiny salad shrimp: I buy them frozen and already cooked. They are easy to thaw, either overnight in the refrigerator in a colander or under cold running water.

Stale bread: This is to make the tiny croutons that you toss into the shrimp salad right before serving.

You will also need mayonnaise and Dijon mustard for dressing the shrimp, along with sun dried tomatoes, kalamata olives, thawed frozen baby peas, and hard-boiled eggs. You'll also need a bit of olive oil, salt, and pepper.

For the fresh veggies in the salad, you will need grape tomatoes (cherry are fine too), arugula leaves, and Bibb lettuce.

Bibb lettuce often comes with its roots still attached, and it typically has some soil from the farm attached too. To clean the lettuce, gently remove the leaves and rinse them with water or soak them in a bowl of water and then dry them in a salad spinner (affiliate link) or in layers of paper towels.

Store the leaves a paper towel lined plastic bag.

Bibb lettuce (or butter lettuce) is great for lettuce wraps as well as for lining the the bottom of a salad plate to "stage" seafood and chicken salads. If you can't find it, you can use any tender lettuce with similar leaves that "cup" the food on top.

Complete this dinner:

Serve this salad with coffee rubbed flank steak, or for a lighter meal, with simple tomato soup. 

For dessert, keeping with the theme of using up stale bread, this brown bread ice cream would be delicious. 

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Shrimp Salad with Bibb Lettuce, Tomatoes, and Peas

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Yield: 4 servings

Author: Karen Kerr

This Shrimp Salad with Bibb Lettuce, Tomatoes, and Peas is a wonderful appetizer. It's loaded with tiny salad shrimp, fresh Bibb lettuce, and delicious cherry tomatoes.

Ingredients:

• 3/4 cup of hearty bread (such as sourdough or baguettes) cut into 1/4 inch squares.
• 1 tablespoon olive oil, divided
• 3 tablespoons mayonnaise
• 1/2 teaspoon Dijon mustard
• 12 ounces cooked tiny salad shrimp
• 12 leaves of Bibb lettuce (or other tender lettuce)
• 1 cup baby arugula leaves
• Pinch of salt and pepper
• 12 small grape or cherry tomatoes, halved
• 2 tablespoons chopped sun dried tomatoes
• 2 tablespoons diced pitted kalamata olives
• 1/4 cup frozen peas, thawed
• 3 hard boiled eggs, quartered

Instructions:

1. To made the croutons, heat the oven to 350 degrees F and toss the bread cubes in 1 teaspoon of olive oil and spread them out over a quarter sheet pan. Bake them for 5 to 10 minutes, until they are crispy. Let them cool and store them in an air tight container until ready to use. 
2. In a medium bowl, mix the mayonnaise and mustard together and fold in the shrimp. Cover and refrigerate until ready to assemble the salads. 
3. Right before serving, arrange the leaves of the Bibb lettuce on four salad plates, 3 leaves per plate. 
4. Toss the arugula with 2 teaspoons of olive oil and a pinch each of salt and pepper. Top each plate with 1/4 of the arugula. 
5. Add the croutons and tomatoes to the shrimp mixture and divide it among the four plates, placing it in the center. 
6. Top each salad with the sun dried tomatoes, olives, and peas. Arrange 3 of the hard boiled egg quarters around each plate. 

Calories
290.99

Fat (grams)
20.64

Sat. Fat (grams)
3.61

Carbs (grams)
12.33

Fiber (grams)
1.96

Net carbs
10.38

Sugar (grams)
5.30

Protein (grams)
14.18

Sodium (milligrams)
650.27

Cholesterol (grams)
170.44

https://www.karenskitchenstories.com/2020/08/shrimp-salad-with-bibb-lettuce-tomatoes.html

Karen's Kitchen Stories

salad, shrimp

appetizer, salad

American

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This recipe was adapted from the wonderful book, Nick Malgieri's Bread: Over 60 Breads, Rolls and Cakes plus Delicious Recipes Using Them