by the handful

Nutritious culinary and healing recipes collected from the North American garden, orchard, forest, river and ocean

Summer Shrimp Cocktail

Recipes that pair well with a cold glass of white wine on a hot day are a good category I would say. This is an arrangement of fresh ingredients and there are no melding of flavors with this summer style dish as you would commonly encounter with a winter stew or sauce that has been slow cooked. Each ingredient stands out completely on its own and is easily recognized individually as you take each bite. Thus the appeal of seasonal eating.

1 lb bay shrimp

1 small cucumber

8 oz cherry tomatoes

1 small red onion


olive oil

fresh parsley

fresh dill



Add the bay shrimp to a salad bowl first. As you add the rest of the ingredients this helps to get the proportions as you want them rather than having too much onion, for example. Chop cucumber from tip to tail. It’s unnecessary to peel it. Next, use a spoon to swipe out the seeds. Chop the cucumber into small cubes and add to the bowl.

Mince the red onion and add it in next. If your red onion is any size other than small, just use half of it. Add about 1 Tbsp each chopped packed fresh dill and parsley and mix everything together.

Sprinkle 1 tsp salt over the top of the salad. Extract the juice from a lemon and squeeze on top of salt and mix. Add a large drizzle of olive oil and mix everything together. Chop the cherry tomatoes in half and add to the bowl. Gently stir these in.

Grate fresh ground pepper on top and serve right away.

Makes 4 large appetizer servings or enough for a picnic salad. If  you are taking this to a picnic or otherwise not eating it right away, withhold the salt and lemon until just before serving. 



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