Sunday, August 11, 2013

8/11/13 ChefElla's Shrimp Salad San Diego


It is fun to go new places and try new things.  Recently my family and I visited San Diego, California.  We played on the beach, swam in the ocean, built sand castles and tried some new food. On our last night of vacation we tried a restaurant right on the beach.  It was beautiful.  The sun was setting and there was a nice breeze.  My little sister likes plain shrimp and the closest dish they had at the restaurant was a shrimp cocktail.  When the dish arrived, my sister was not happy because the shrimp came in a red sauce with vegetables, more like a salad.  My parents explained that in Southern California the food people eat is influenced by Mexico, because it is close, the ocean, because it is easy to get fresh seafood, and American traditions because many people in California are from other parts of the country.
I tried the sauce and I liked it even though my little sister did not.  This is my quick and easy version of the shrimp salad we tried that night.

For this recipe you will need to use a knife.  If you are not allowed to use a knife by yourself you can have a grown up help.
1. Wash your hands.
2. For this recipe you will need measuring cups and spoons, a rubber spatula, a large mixing bowl, a grater, a knife and a cutting board.

Shrimp Salad
Ingredients: (This recipe will make 4-6 servings.
1 Lb.       Shrimp 60-70 count, cooked, and peeled.
                  -60-70 count means how many pieces of shrimp will be in 1 pound.  For example if you
                   had 10 count shrimp you would get 10 pieces of shrimp in a 1 pound bag.
2/3 Cup   Cocktail Sauce   
1 1/3Cup  Fresh Salsa, or Pico de Gallo
                  -Pico de Gallo is a fresh uncooked salsa, usually containing tomatoes, onions, and peppers.
1/2 Cup    Green Pepper, small diced
2 2/3 Cup Jicama, Grated (12oz)
                  -You can buy jicama at your local supermarket.  There are two kinds whole and cleaned.
                    Jicama are large so I would recommend buying cleaned jicama from the produce section.
                    If you purchase a whole Jicama you will need to remove the skin and then cut it up before
                    you grate it.  Jicama has a fresh and almost sweet flavor and is good by itself with
                   vegetable dip.
1 Head     Bibb Lettuce, this can also be known as green leaf or boston.
4-6 Each  Hogie Rolls.  Hogie rolls look like hot dog buns only bigger.
Optional: 2 Avocados

3. Add cocktail sauce and salsa to your mixing bowl.
4. Shred Jicama, dice green peppers and add to your bowl.
5. Add shrimp and mix well.  Look surprised because you are all done.
6. Line your hogie buns with lettuce and fill with your shrimp salad.
7. As a nice addition you can top your sandwich with sliced avocado.

-This is a great quick recipe for any summer night.  Keep cold and serve with chips, salads, and something cool to drink.


- ChefElla

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