GULF SHRIMP SALAD WITH PISTACHIOS
Created by cfwaadmin on 5/4/2011 2:29:48 PM

serves 4

Meaty crawfish tails or lobster will do just as well in this tangy seafood salad, made piquant
with fresh grated horseradish and with the unexpected addition of chopped pistachios.

12 medium shrimp, cooked and peeled, about 1and one half cups
(substitute crawfish tails or lobster)
1/2 cup Mayonnaise
2 tablespoons capers, drained and minced
2 tablespoons fresh horseradish, finely grated
(or good quality prepared horseradish)
2 tablespoons fresh horseradish, finely grated
(or good quality prepared horseradish)
2 tablespoons unsalted pistachios, finely chopped
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh dill
salt and freshly ground pepper to taste
Tomato Fondue (recipe included)

1. Slice or coarsely chop the shrimp (or other shellfish). Toss with the remaining
ingredients and finish by seasoning to taste with salt and fresh pepper.
2. Cover the mixture with plastic wrap and chill for at least 2 hours before serving.
Serve with a dollop of Tomato Fondue alongside

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Richard Blondin
Executive Chef

The Refectory