Thanksgiving is right around the corner, and if your family is anything like mine, this holiday means one thing: appetizers. You know what that entails: a whole day of nibbling and trying not to fill up or getting so hungry that you are past the point of nausea by the time you eat a full meal.
If you are blessed with an awesome family, you will most likely have a shrimp cocktail on your family’s coffee table. Chances are that there will be at least a dozen shrimp left over, and you can make day-after sandwich with those leftover crustaceans. After the hearty meal, you will be in the mood for something light, bright, and decidedly not cranberry laced.
Using the leftover shrimp cocktail, celery hearts, and a few odds and ends, you can make yourself a truly awesome shrimp salad. Just be sure that the shrimp are well cleaned and deveined. Though you could use mayonnaise here, nonfat Greek yogurt has the same thick, rich texture and tart flavor that goes well with the sweet shrimp. Also, don’t keep this for more than a day–shrimp salad is best eaten within 24 hours. Scoop it up with iceberg wedges, dip cucumbers in it, or pile it onto toasted wheat bread for a delightful sandwich. The best thing about Thanksgiving this year really won’t be the turkey.
Post-Thanksgiving Shrimp Salad Recipe
- 12 boiled shrimp, chopped into small pieces
- 1 tablespoon lemon juice
- 1 scallion, white part, diced
- 2 teaspoons dried dill
- ¼ cup nonfat Greek yogurt
- 2 teaspoon salt, plus more to taste
- 1 tablespoon pepper, plus more to taste
- 1 hardboiled egg, diced
- Combine all ingredients.
- Set in fridge for at least 30 minutes to marinate.
- Taste for seasonings, and serve on a sandwich or as a salad or dip.