Shrimp Cocktail Salad
By America's Test KitchenPublished on July 14, 2011
Yield
Serves 8
Ingredients
Dressing
1 cup ketchup 1 cup vegetable oil ¾ cup white wine vinegar 2 teaspoons grated onion ½ cup extra-hot prepared horseradishSalad
2 cucumbers, peeled and diced4 cups cherry tomatoes, quartered2 small red onions, diced2 heads iceberg lettuce, outer leaves separated into 8-inch "cups"2 pounds jumbo shrimp, cooked and peeledInstructions
- For the dressing: Combine all ingredients, including salt and pepper to taste, in blender until smooth, about 1 minute. Refrigerate until ready to use.
- For the salad: Toss cucumbers, tomatoes, and red onion with 6 tablespoons dressing and salt and pepper to taste. Set iceberg cup in center of each plate and arrange shrimp over iceberg. Spoon cucumber salad over shrimp. Serve, passing remaining dressing separately.
- Make Ahead: The dressing can be refrigerated for up to 2 days.
Yield
Serves 8Ingredients
Dressing
Salad
Ingredients
Dressing
Salad
Ingredients
Dressing
Salad
Why This Recipe Works
In just minutes, this Shrimp Cocktail Salad recipe produces party-worthy presentation and taste: juicy shrimp recline on a bed of crisp iceberg lettuce, girdled by a cucumber salad whose spicy heat enhances their delicately sweet and briny flavor.
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