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Epicurious

Pork Cracklin's, Shrimp, and Green Pea Salad

3.8

(2)

Try this as part of a barbecue buffet.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

14 ounces slab bacon, cut into 1/2-inch cubes
2 pounds uncooked medium shrimp
1/2 fresh lemon
1 cup mayonnaise
3 tablespoons fresh lemon juice
3 tablespoons whipping cream
1 teaspoon prepared white horseradish
1 1-pound bag frozen green peas, thawed
1/3 cup diced dill pickle
1 head of curly endive
3 hard-boiled eggs, peeled, cut into quarters
2 medium tomatoes, cut into wedges

Preparation

  1. Step 1

    Cook bacon in skillet over medium heat until crisp and brown, stirring frequently, about 20 minutes. Using slotted spoon, transfer bacon to paper towels to drain.

    Step 2

    Cover shrimp with water in large saucepan. Squeeze lemon half into water; add lemon to water. Sprinkle generously with salt. Bring shrimp to boil. Remove from heat; let stand 1 minute. Drain, cool, and peel shrimp. Cover and chill.

    Step 3

    Blend mayonnaise, 3 tablespoons lemon juice, cream, and horseradish. Season with salt and pepper. Cover and chill.

    Step 4

    Combine shrimp, peas, pickle, and 3/4 cup dressing in large bowl. Line large salad bowl with endive leaves. Mound shrimp salad in center of salad bowl. Garnish with hard-boiled eggs and tomatoes. Sprinkle bacon cracklings over top. Serve, passing remaining dressing separately.

TagsSaladAmericanBaconCured MeatMeatEndiveChicoryLeafy GreensVegetableShrimpShellfishSeafoodPeaBean and LegumeMainStarterDinnerBrunchLunchGluten FreeNut FreeWeeknight MealsEasyFrySummerBon Appétit
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