Matane Shrimp Salad – Sweet, Succulent, Memorable

What makes your day? Getting up early, or late? Exercising, or lazing about? Seeing friends, or indulging in you time? If you’re anything like me, then you like to feed someone something that puts a smile on their soul. Recently, my sister Julia prepared Matane Shrimp Salad for a family picnic and I was enraptured. So, naturally, I enlisted her to share the recipe so that you too could spread the joy.

You can serve Matane Shrimp Salad as an appetizer or as a main. It would be splendid plated atop a few endive leaves, surrounded by sliced avocado. If you start off with frozen shrimp – Costco sells frozen baby shrimp – defrost them overnight in the refrigerator, strain them, without rinsing, then place them on a platter lined with paper towel and cover them with additional paper towel to gently absorb excess moisture, without removing their juicy, salty, briny character.

Matane Shrimp Salad

• 1 lb (450g) Matane shrimp
• 2 sticks celery, minced (not the toughest outer ones)
• 2 T minced celery leaf, from the center of the celery
• 3 – 4 scallions, finely chopped, or 1/4 sweet onion
• 1/2 each red and yellow coloured peppers, chopped in small sticks
• 2 T mayonnaise
• 2 T finely chopped dill
• 1 t white horseradish
• sea salt and freshly ground black pepper

In a large bowl, combine all ingredients and taste to adjust seasoning. Serves 6 – 10.

Matane Shrimp Salad Print Ready Recipe

Final notes:

• If you’re looking for an interesting breakfast or brunch, try Kim Fung’s dim sum. The numerous types of shrimp dumplings they serve are splendid.
• If you’re wondering what’s happening in the Montreal Chinese food scene, read all about it here.
• Wondering what to serve alongside Matane Shrimp Salad? Serve this BBQ Beef Tenderloin or Chicken, with knish, and one or two side salads for a memorable buffet dinner party.
• Looking for a great read? Try Kate Harris’s Lands of Lost Borders – literary food for your soul.