So, I’m in charge of cooking Thanksgiving spread every year so I wanted to switch things up from the usual traditional dishes, so I came up with this shrimp salad appetizer. I decided to test this out at a get-together to see what people thought.
Turns out everyone loved it! So of course, I had to share the recipe:
Shrimp Salad Bites with a Peruvian Twist – Inspired by Global Flavors and Family Gatherings
Ingredients
- 1 lb shrimp, peeled and deveined (adjust based on how many you’re serving), diced
- 1 green bell pepper, finely diced
- 1 bundle of green onions, chopped
- ½ bag organic mixed greens, finely diced
- ½ cup Tari Aji Amarillo (available on Amazon or at most Peruvian restaurants)
- 1 tsp lemon juice
- 3 tbsp fresh dill, finely chopped
- Garlic black pepper, to taste
Directions
- Bring a large pot of water to a boil and add ½ teaspoon salt. Add shrimp and cook ~ 3-5 minutes or until done.
- Blanch shrimp in ice cold water to stop the cooking process and make them cooler to handle.
- Drain water and dice the shrimp. I would base it on how and what you’re serving it on.
- In a large bowl, mix all ingredients except the shrimp. Then add the chopped shrimp and stir until well combined.
- Adjust seasoning by adding more crema, salt, or pepper if needed. For a spicy kick, toss in some chopped jalapeños.
- Serve it however you like from endive leaves, crackers, toast points, Tostito’s scoops, wonton cups or (my favorite) phyllo shells for the perfect bite.
I’m not a chef and and honestly, I never measure anything when I cook. This recipe just lives in my head, so I tried to write it out as best as I could. Contact me if you have any questions.
Eat your heart out,
The Bengali Belle 