Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Chopped Shrimp “Waldorf” Salad

Scott Phillips

Servings: six to eight.

The original Waldorf salad was created at the Waldorf-Astoria Hotel in New York in the late 1890s by Chef Oscar Tschirky. It was considered the height of sophistication and originally was nothing more than apples, celery, and mayonnaise. Chopped nuts and grapes came later. My version features shrimp.

Ingredients

  • 1 lb. large shrimp (31-40 count), peeled and deveined
  • 1/2 cup mayonnaise
  • 1/3 cup buttermilk
  • 1 Tbs. fresh lemon juice; more to taste
  • 1 Tbs. roughly chopped fresh tarragon
  • 1 tsp. Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 2 cups 1/4-inch-diced sweet apples, preferably Fuji (about 1-1/2 apples)
  • 2 cups red seedless grapes, halved
  • 1-1/2 cups 1/4-inch-diced celery (3 to 4 ribs)
  • 1/3 cup blanched slivered almonds, lightly toasted
  • 1 Tbs. thinly sliced chives (optional)
  • 12 tender butter lettuce leaves

Nutritional Information

      Nutritional Sample Size based on eight servings
      Calories (kcal) : 240
      Fat Calories (kcal): 140
      Fat (g): 15
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 7
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 90
      Sodium (mg): 380
      Carbohydrates (g): 15
      Fiber (g): 2
      Protein (g): 12

Preparation

  • Put the shrimp in a steamer basket over simmering water and steam until just cooked through, about 3 min. (the center should still be slightly translucent). Let cool.
  • In a medium bowl, whisk the mayonnaise, buttermilk, lemon juice, tarragon, and mustard. Season with salt and pepper to taste.
  • Cut the shrimp into 1/2-inch pieces and mix in a large bowl with the apples, grapes, celery, and almonds. Toss with enough of the dressing to coat the ingredients well (you may not need it all). Taste and add more salt, pepper, or lemon juice as needed. Sprinkle with the chives, if using. Serve the salad on beds of lettuce leaves or put the leaves next to the salad and have guests spoon some of the salad into a leaf and roll it up to eat out of hand.

Reviews

Rate or Review

Reviews

  • penelopeplantlady | 07/11/2008

    My husband and I loved this combination of flavors! We were out of propane, so I searched for something to do with the shrimp I had thawed using minimal kitchen heat. I happened to have all of the ingredients on hand AND tarragon in the garden begging to do something wonderful. This recipe is reason to always have buttermilk, lemons, and chives on hand -- which was a happenstance last night. Better yet, I'll plant some chives!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Paris, France (504)

Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks