This lighter shrimp salad recipe is a substitute for the more traditional, but heavier, Italian roasted-eel salad. Roasting large red bell peppers adds a smokier element to the tangy, cured shrimp.
This recipe appeared in Eugenia Bone’s “Feast of the Seven Fishes,” in which she describes her family’s traditional Italian Christmas Eve feast (December 1998).
- 1 large red bell pepper
- 16 medium shrimp, peeled, deveined, and steamed
- 2 tbsp. chopped fresh parsley
- 2 tbsp. chopped fresh mint
- 2 tbsp. extra-virgin olive oil
- Juice of half a lemon
- Salt and freshly ground black pepper
- Preheat oven to 500˚. Put pepper in a small pan, and place in oven to roast until the skin is charred and the flesh has softened, 15–20 minutes. Set aside pepper, and when cool enough to handle, remove and discard skin, stem, and seeds, then cut flesh lengthwise into 1⁄4“-wide strips.
- Mix together peppers, shrimp, parsley, mint, oil, and lemon juice in a medium bowl. Season with salt and pepper. Set aside for 30 minutes before serving at room temperature.