Shrimp Salad with Plum Sauce
-
20Prep Time Minutes
-
30Total Time Minutes
-
8Number of Ingredients
-
4Servings
In a small saucepan, bring to a boil the balsamic vinegar and the sugar for 1-2 minutes to reduce and blend together. Let cool to room temperature. Incorporate the VH® Plum Sauce and olive oil and whisk together and set aside.
In a large pot, bring salted water to a boil and cook shrimps for 2 minutes or until pink colored. Remove shrimps from hot water and soak in an ice cold bowl of water for 1 minute, drained well and transfer to a large bowl. In a small pan, slightly roast the almonds.
Add sauce and all the ingredients in the large bowl with the shrimps. Mix well together, sprinkle the roasted almonds on top and serve as an entrée or main course.
For a more colorful version, add sliced red and yellow peppers.
Serve with a white fish, such as halibut or cod.
More special, serve as a Surt & Turf with a steak on BBQ glazed with VH® Plum Sauce.
Brush onto grilled salmon.
Mix with sauteed vegetables.
Shrimp Salad with Plum Sauce