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Categories:
vegetable oil leeks shrimp red pepper celery dill pickle mayonnaise red onion lemon juice celery salt ground chili powder paprika garlic
Viewed: 104 - Published at: 3 years agoIngredients
- 2 teaspoons vegetable oil
- 2 cups finely chopped leeks (dark green parts only)
- 1 pound uncooked shrimp, peeled, finely chopped
- Pinch of dried crushed red pepper
- 1 cup finely chopped celery
- 1/2 cup finely chopped dill pickle
- 1/4 cup plus 2 tablespoons mayonnaise
- 3 tablespoons finely chopped red onion
- 3 tablespoons fresh lemon juice
- 1 tablespoon celery salt
- 2 teaspoons ground chili powder
- 2 teaspoons paprika
- 2 teaspoons granulated garlic
Method
- Heat 2 teaspoons oil in heavy large skillet over medium-high heat.
- Add leeks and saute until brown, about 5 minutes.
- Add shrimp and crushed red pepper and saute until shrimp are opaque in center, about 4 minutes.
- Transfer shrimp mixture to large bowl.
- Refrigerate until cold.
- Mix all remaining ingredients into shrimp mixture.
- Place 3-inch-diameter ring mold or empty tuna can with top and bottom removed in center of 1 plate.
- Spoon scant 1/2 cup shrimp mixture into ring mold.
- Using back of spoon, spread to sides of mold.
- Carefully lift off ring mold.
- Repeat with remaining shrimp mixture on remaining 7 plates.
