Dandy Celery & Florida Pink Shrimp Salad with Super Sweet Corn Dressing

Dandy Celery & Florida Pink Shrimp Salad with Super Sweet Corn Dressing

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YIELD
Serves 4-8

What You Need

  • 1 lemon, zest and juice
  • 1 pound Florida pink shrimp, peeled, cleaned and cooked
  • 2 ears Dandy® Super Sweet Corn, stripped off cob
  • 2 teaspoon Dijon mustard
  • 2 tablespoon red wine vinegar
  • ¼ cup extra-virgin olive oil
  • 1 cup Dandy® Celery, diced
  • 1 package of Dandy® Radish Ministicks
  • 1 sweet white onion, peeled and sliced
  • 2 tablespoon dill leaves, fresh
  • Coarse sea salt and cracked pepper to taste
  • Lemon wedges (garnish)
  • 1 sleeve saltine crackers (Optional)
  • 12-16 butter lettuce leaves (Optional)
Find Dandy Super Sweet Corn Find Dandy Celery Find Dandy Radishes

Make It

To make the shrimp:

Bring 2 quarts of water to a boil and add lemon halves, after 2 minutes, add Florida pink shrimp and allow to cook until they are pink in color. Immediately, plunge the shrimp into an ice bath to cool. Drain and set aside in a small bowl in the refrigerator.

To make the dressing:

In a blender cup, combine half of the Dandy® Super Sweet Corn, the Dijon mustard, and red wine vinegar. Blend on high. Slowly add the olive oil until the mixture is smooth, and salt and pepper to taste.

In a medium bowl, combine the chilled, cooked, and drained Florida pink shrimp, the Dandy® Diced Celery, Dandy® Radish Ministicks, and the white onion. Toss well. Then add the dressing, dill, and remaining corn kernels. Then toss again. To serve, spoon into a serving dish, serve with Saltine Crackers or lettuce leaves and enjoy as a great warm weather dish.

Recipe by Chef Todd Fisher.

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