French Shrimp Salad

  4.8 – 6 reviews  

When trying to give beloved treats in a cute and bite-sized piece, I found this idea! Cutting out your pie crust circles is the only labor-intensive step. Your presentation will astound your visitors and acquaintances!

Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Servings: 6
Yield: 6 servings

Ingredients

  1. 1 pound fresh asparagus
  2. ¾ pound cooked shrimp – peeled and deveined
  3. ⅓ cup mayonnaise
  4. 1 tablespoon lemon juice
  5. 6 artichoke hearts, drained
  6. 1 cup French dressing
  7. 2 hard-cooked eggs, chopped
  8. 6 sprigs fresh parsley

Instructions

  1. Cook the asparagus in boiling salted water until tender. Remove and cool under cold water. Reserve six stalks and cut remaining asparagus into 1 inch pieces.
  2. Cook and clean shrimp. Again reserve the best six and dice the remainder. In a bowl, combine shrimp and asparagus, mix gently with mayonnaise and lemon juice.
  3. In a separate bowl, marinate the artichoke hearts in 1 cup French dressing.
  4. Place shrimp and asparagus in an attractive shallow bowl. Garnish with sieved egg and arrange reserved asparagus on top to resemble the spokes of a wheel.
  5. Drain the artichoke bottoms and garnish each with a dollop of mayonnaise, 1 whole shrimp and 1 parsley sprig. Arrange them around the salad.

Nutrition Facts

Calories 423 kcal
Carbohydrate 14 g
Cholesterol 186 mg
Dietary Fiber 3 g
Protein 17 g
Saturated Fat 6 g
Sodium 690 mg
Sugars 9 g
Fat 33 g
Unsaturated Fat 0 g

Reviews

Breanna Mccormick
I served this salad to seven guests, and everyone raved about it. One person even commented (without knowing the.name of the recipe) that “it seems so French.” I cooked the asparagus and shrimp the night before and chilled them, then chilled the whole salad a few hours before serving. With the mayonnaise base that’s the safest way to serve and it tastes great chilled. I made another 5-star Allrecipe dish as the main course, but the salad was the dark horse winner.
Laura Freeman
We really liked this! I thought it was going to be bland, but it ended up being a nice, light flavor that was very much enjoyed. Was even great the next day! The directions made for a beautiful presentation. I’ll be making this again! Thank you.
Alan Sullivan
This was soooo good. I made it to use as sides for my lunches last week, but instead I ate it all at one time. Make sure you let it sit in the fridge for a bit before you eat it though – tastes so much better!
Nathaniel Thomas
I little on the bland side but overall good. Very pretty. I followed the previous reviewers advice and cut back on the dressing and it worked out well. It’s a great way to use up leftover shrimp from a party or recipe.
Kimberly Mcknight
This looks better than it tastes, but it was pretty good. Next time I would use a little less dressing, and make sure you get artichoke bottoms, not hearts.
Patricia Williams
delicious and fun to make. The colors ar great, also. Just a delightful summer salad!

 

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