{"id":6132,"date":"2015-03-31T09:39:34","date_gmt":"2015-03-31T16:39:34","guid":{"rendered":"http:\/\/www.amyglaze.com\/?p=6132"},"modified":"2015-03-31T09:43:54","modified_gmt":"2015-03-31T16:43:54","slug":"shrimp-salad-appetizer","status":"publish","type":"post","link":"http:\/\/www.amyglaze.com\/shrimp-salad-appetizer\/","title":{"rendered":"Shrimp Salad Appetizer"},"content":{"rendered":"

Here’s a pretty pastel appetizer for Easter \u2013 bay shrimp salad with fennel & radish. \u00a0I use medium size scallop shells to plate this recipe when serving as an appetizer and large ones for a sit down first course.<\/p>\n

\"Bay<\/a><\/p>\n

Bay Shrimp Salad with Fennel & Radish<\/p>\n<\/div>\n

Scallop shells are great for entertaining and I’ve collected hundreds. \u00a0You can use them on the BBQ or under the broiler for hot appetizers or they make clever little plates for cold seafood salads like the one pictured above. You can find them on amazon, but sometimes my local fish monger stocks them too \u2013 or if you live in an area where you can actually buy scallops in the shell, then by all means save ’em after you’ve shucked ’em!<\/p>\n

In Northern California I can only get scallops alive in the shell if I pay dearly for them and order them through one of our restaurants. \u00a0They get flown out from the East Coast. Strange considering we do have diver’s scallops here on the West Coast, but they either sell them canned or vacuum sealed sans<\/em> shell. Too bad, I remember loving the Paris poissonniers<\/em> and buying small crates of live scallops and oysters to take home.<\/p>\n

Bay shrimp to me, is delicate, elegant and brunch-y. It’s great with so many types of wines too, from Champagne to chardonnay to ros\u00e9 and more, which makes it a lovely versatile first course.<\/p>\n

\"Bay<\/a><\/p>\n

Bay Shrimp Salad Appetizer<\/p>\n<\/div>\n

Radishes are gorgeous in Spring and you can julienne them to add color to a dish \u2013 they don’t always have to be sliced the traditional way. The color pop for this dish is just a little julienned watermelon radish along with the more familiar red radish.<\/p>\n

\"Shrimp<\/a><\/p>\n

Shrimp Salad on Scallop Shells<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Here’s a pretty pastel appetizer for Easter \u2013 bay shrimp salad with fennel & radish. \u00a0I use medium size scallop shells to plate this recipe when serving as… Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":6178,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[675,7],"tags":[26,762,29,55,90,100,132,1180,1443,224,225,232,245,1496,958,1497,1493,251,283,316,836,374,1492,404,494,712,510,511,535,1135,1494,558,875,561,1495,567,699,588,1173,654],"class_list":["post-6132","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fish-recipes-2","category-recipes-2","tag-amy","tag-amy-glaze","tag-appetizer","tag-bay","tag-breakfast","tag-brunch","tag-chef","tag-crowd","tag-dill","tag-easter","tag-easy","tag-elegant","tag-featured","tag-feeding","tag-fennel","tag-first","tag-first-course","tag-fish","tag-glaze","tag-holidays","tag-image","tag-lunch","tag-mothers-day","tag-ms-glaze","tag-pretty","tag-radish","tag-recipe","tag-recipes","tag-salad","tag-salads","tag-scallop","tag-sexy","tag-shell","tag-shellfish","tag-shells","tag-shrimp","tag-spring","tag-starter","tag-tarragon","tag-watermelon"],"jetpack_publicize_connections":[],"acf":[],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.amyglaze.com\/wp-content\/uploads\/2015\/03\/DSC_02951.jpg?fit=3798%2C2848","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2kn35-1AU","post_mailing_queue_ids":[],"_links":{"self":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/6132","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/comments?post=6132"}],"version-history":[{"count":12,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/6132\/revisions"}],"predecessor-version":[{"id":6180,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/6132\/revisions\/6180"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media\/6178"}],"wp:attachment":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media?parent=6132"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/categories?post=6132"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/tags?post=6132"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}