| Fiesta Shrimp Salad Serves 12 2 cups good mayonnaise 1 tsp Dijon mustard 2 Tbsp white wine 1/2 tsp Tabasco sauce, or more if desired 1 tsp freshly ground black pepper 8 Tbsp minced fresh dill 1 cup finely minced red onion 4 lbs cooked shrimp, shelled and deveined 1 Tbsp lime juice 3 cups finely chopped celery hearts (leaves included) 12 small sprigs fresh dill, garnish 12 lime wedges At least an hour or up to one day before serving, mix mayonnaise with mustard, wine, Tabasco, black pepper, minced dill and onion. Cover and chill. Reserve 12 shrimp. Place remainder in a large mixing bowl and sprinkle with lime juice. Add celery and dressing; fold together gently to mix. Taste and adjust seasonings. Fill Fiesta dessert bowls with shrimp salad. Garnish each serving with a sprig of dill and reserved shrimp. Serve with lime wedges. |
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Becky, my favorite Fiesta bowls are the little 4-5 inch ones that my grandmother used to serve ice cream. Sadly, by the time I got her Fiesta, there were only a few left and some had chips. We were in NH once visiting friends and in an antique store I saw four of the bowls in the beautiful yellow color I adore. Dean had my friend go buy them after we left and he gave them to me for Christmas. I love, love, love them - they make anything I eat from them a treat!
Oh that's such a neat story. Although both my grandmothers used Fiesta, I did not wind up with very much from either of them. But it's so cool how those memories still bring happiness.
Do you use yours for anything besides ice cream? :-)
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