The Pioneer Woman Tasty Kitchen
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Snippy Shrimpish Salad

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Level: Easy

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Description

Not spicy enough to warrant any macho posturing, but just sassy enough to make you want a bigger sip of your cocktail.

Ingredients

  • 1 pound Bay Shrimp
  • ½ pounds Crab - Doesn't Have To Be Lumpmeat
  • ½ pounds Surimi - Instead Of The Crab, But Only If You Insist
  • 1 tub Smoked Salmon Cream Cheese
  • ½ cups Sour Cream
  • 1 bunch Scallions
  • 3 teaspoons Sriracha Sauce - If You Have The Lemongrass Flavor, So Much The Better
  • 2 whole Cucumbers, Washed
  • 1 bunch Chives

Preparation

- Go through the shrimp and crab and pick out any nasty bits.

– In a bowl, smoosh the smoked salmon cream cheese and sour cream together.

– Clean the scallions. Starting with the green end, slice thin rounds until you start hitting the white bulbs. Stop, wrap the bulbs and save them for a tasty snack later.

– Add the sriracha to the sour cream/cheese mix. It’ll be tea-party sandwich pink.

– Stir in the scallions, shrimp and crab, coating all ingredients.

– Slice the cucumber into 1/4″ rounds. I prefer my cucumbers unpeeled [please, no snickering], because it adds to the flavor – and the integrity of the cucumber as a cracker.

– Back to the snippy shrimp bowl. Taste it. Want a little more bite? Add more sriracha. Too thick? Add a little more sour cream.

– Now you’ve balanced the flavors in the bowl, time to release them into the wild. Take a cucumber “cracker” and spoon a healthy dollop of the shrimp on top. Repeat.

– Finish the bites with a couple snips of chive on each [or maybe a little chopped radish if you still need to pink-it-up.]
………………………….
Once you’ve made this, play with it. Add some smoked salmon or add some firm, cooked whitefish. Add chopped radish for a little bit of peppery crunch, or add some chopped jicama. Oh, and did I mention that this also makes a mean sammie?

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