Since my Whole30 began, I’ve been mourning the loss of some convenience foods (like salami, bacon, and cheese) while discovering others. This recipe makes good use of one of my discoveries.
I always glance toward the fish case at my co-op, but don’t always pause. But as I was pondering what to make for lunch that day, my eye was drawn to a package of pre-cooked bay shrimp—you know, the little guys. I’d had some bad experiences with them before at restaurants, but decided to give them a try in my own kitchen.
The results were quick, tasty, and light, but satisfying. If you can’t find bay shrimp fresh, check the freezer section or near the tuna in cans.
3 Tbsp. apple cider vinegar
2 tsp. Dijon or stoneground mustard
Handful fresh chives
Dash of paprika
Dash of salt
3/4 – 1 cup oil of choice (I used a mixture of almond and olive oil)
1 lb. pre-cooked bay shrimp
2 celery ribs, diced
4 radishes, thinly sliced
1/2 cup red cabbage, finely shredded
mixed greens for serving (I used arugula and tat soi)
1) Make mayo: Add all ingredients through salt to a food processor. Have your oil ready in a pourable container and start the processor. Drizzle the oil in through the lid’s opening in a thin line, no larger than the tip of a pencil, until mayo reaches desired consistency.
2) Rinse and drain shrimp, patting dry with paper towels if necessary. Put them in a medium bowl and add celery, radishes, and red cabbage. Stir in as much mayo as you’d like (the rest, if any, will keep in the fridge for a week). Serve on top of mixed greens.