Mar 02, 2012
Happy to be this recipe’s first reviewer! It’s funny how you come across a recipe sometimes, as I did this one today. I had some criteria important in my search – I’m in Naples now, it’s hot, and I wanted something light to go with our Friday night ritual of Stone Crab Claws when they’re in season. Also, I’m going home tomorrow so I was determined not to make anything that would require buying any groceries; rather, I was going to use what I had remaining here. This recipe not only met all my criteria, but it turned out to be even better than I expected– a happy surprise! I used less (red) onion than called for and added a little chopped green onion too. Rather than marjoram I used fresh parsley. I didn’t have celery, but I did have a good chunk of English cucumber and some frozen peas. I would have loved to have thrown in some cooked, crumbled bacon but alas, it’s Friday –and it’s Lent. (Next time) The surprise was the dressing. I admit when I saw the glaring absence of mayonnaise I was tempted to throw some in, but my curiosity in seeing what the dressing would be like without it took over. Good call. It didn’t need it and in fact, it probably wouldn’t have been as good as it was had I included it. This is so different from the typical mayonnaise-based pasta salad – the sour cream, horseradish, chili sauce and mustard combine to make a creative dressing, the perfect match for the shrimp. Don’t dump it in all at once tho’ – you might not want to use it all!
—naples34102
