do indeed come
in little packages
IT’S A SAD fact
that “shrimp” has
come to mean
or inconsequential. The culinary
variety is anything
NICK MALGIERI Shrimp is a
and versatile seafood. Unlike some other IRIDIO PHOTOGRAPH Y
items from the sea, shrimp tastes pleasantly mild—not overwhelming or “gamy.” Shrimp and Vegetable Salad
And you’d be hard-pressed to find a food
2 pounds Mazzetta* medium shrimp, 1 bunch green onions, white part and
that can be so delightful in both cold and cooked and peeled half the green, thinly sliced
hot recipes. Shrimp is as adept in crisp 1/3 cup fresh lemon juice 1 red or yellow bell pepper, seeded,
salads or appetizers as it is in on the grill
1 teaspoon salt quartered and cut into 1/4-inch slices
or in tempura. 1/2 teaspoon freshly ground black pepper
1 hothouse cucumber, peeled, quartered
Featured here is a shrimp recipe
2 teaspoons Dijon mustard lengthwise and cut into 1/4-inch slices
developed by Nick Malgieri, a member
3 11/2-pint basket red or yellow pear of Who’s Who of Food and Beverage in /4 cup extra-virgin olive oil tomatoes, halved
America who has appeared extensively
1 pound green beans, cooked and cut into 1-inch pieces 1 cup pitted black olives, halved
on television, including Cooking Live on
1 celery heart, leaves included, sliced
1 bunch chives, thinly sliced
the Food Network. The recipe and others 1/4 inch thick 1/2 cup fresh basil leaves, torn into
from Malgieri are featured in Costco’s 1/2-inch pieces
latest cookbook, Creative Cooking The
Costco Way. An online version of the
1. Place shrimp in a shallow bowl and set aside.
book is available at costco.com.
2. Combine lemon juice, salt, pepper and mustard in a medium mixing bowl and
One important note: Be careful during whisk to mix. Whisk in oil in a slow stream so that the dressing doesn’t separate.
preparation. Don’t rinse shrimp under
3. Immediately pour half the dressing on the shrimp. Fold the shrimp and
running water; it removes the natural dressing together with a rubber spatula to make sure shrimp are evenly coated.
flavor. And don’t overcook them.
Cover and refrigerate.
Here’s a simple cooking method:
4. Combine all remaining ingredients in a large mixing bowl and fold in the
3 quarts water, 2 tablespoons salt remaining dressing with a large rubber spatula. Cover and refrigerate.
and half a lemon to a boil. Add the
5. About half an hour before serving, add the shrimp to the vegetable salad and fold together with a rubber spatula. Taste for seasoning and add more salt,
shrimp; reduce heat to medium. Cook pepper or lemon juice as needed.
uncovered for three minutes or until the
6. Mound the salad on plates. Makes 6 to 8 servings.
shrimp are pink. Remove the shrimp to a Tip: This is a great make-ahead dish that can be kept chilled until just before
bowl of ice water, and they’re ready for you serve it.
salads, or .... —Tim Talevich *Brands vary by region; substitute a similar product.