Reviews        Add Rating & Review

Back to Shrimp Salad with Peas and Chervil Vinaigrette All Reviews for Shrimp Salad with Peas and Chervil Vinaigrette - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Shrimp Salad with Peas and Chervil Vinaigrette Recipe Summary Servings: 6

Ingredients Ingredient Checklist 3 tablespoons fresh chervil leaves coarsely chopped, plus more for garnish 1 garlic clove, finely grated Finely grated zest of 1 lemon, plus 3 tablespoons fresh lemon juice (1 lemon total) 3 tablespoons extra-virgin olive oil 1/4 teaspoon coarse salt Freshly ground pepper 18 medium shrimp, peeled and deveined, tails left intact 1 cup frozen petit peas, thawed 8 ounces snow peas, trimmed and cut lengthwise diagonally into thin strips

Cook’s Notes You can use tarragon in place of chervil.

Gallery Shrimp Salad with Peas and Chervil Vinaigrette

Recipe Summary Servings: 6

Shrimp Salad with Peas and Chervil Vinaigrette

Shrimp Salad with Peas and Chervil Vinaigrette

Shrimp Salad with Peas and Chervil Vinaigrette

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 3 tablespoons fresh chervil leaves coarsely chopped, plus more for garnish 1 garlic clove, finely grated Finely grated zest of 1 lemon, plus 3 tablespoons fresh lemon juice (1 lemon total) 3 tablespoons extra-virgin olive oil 1/4 teaspoon coarse salt Freshly ground pepper 18 medium shrimp, peeled and deveined, tails left intact 1 cup frozen petit peas, thawed 8 ounces snow peas, trimmed and cut lengthwise diagonally into thin strips

Directions

Preheat broiler. Make the vinaigrette: Whisk together chervil, garlic, lemon zest, lemon juice, oil, and salt in a small bowl; season with pepper.

Toss shrimp with 1 tablespoon vinaigrette. Place shrimp on a rimmed baking sheet lined with foil; broil shrimp until cooked through, 3 to 4 minutes. Let cool completely. Refrigerate in an airtight container until ready to use, up to 2 hours.

Combine peas, snow peas, shrimp, and remaining vinaigrette; toss. Refrigerate in an airtight container (or store in a chilled cooler) until ready to serve, up to 3 hours. Toss salad again before serving.

Cook’s Notes You can use tarragon in place of chervil.

Cook’s Notes

You can use tarragon in place of chervil.

Reviews

 Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Shrimp Salad with Peas and Chervil Vinaigrette

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Shrimp Salad with Peas and Chervil Vinaigrette

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest