Columbia’s Signature 1905 Shrimp Salad transforms the 1905 classic with juicy shrimp, crisp lettuce, Swiss cheese, and olives. Tossed in a tangy garlic-Worcestershire dressing, this refreshing salad blends Tampa’s heritage with seafood flair, delivering a light yet flavorful dish that’s perfect for any occasion.
Recipe Tips and Tricks
- Shrimp Cooking: Poach shrimp gently in simmering water for 2-3 minutes—watch for the “C” shape to avoid overcooking and keep them tender.
- Lettuce Prep: Dry iceberg thoroughly after rinsing; wet leaves dilute the dressing—use a salad spinner for best results.
- Dressing Balance: Whisk the dressing well and taste as you go—adjust lemon or Worcestershire for your perfect tangy kick.
- Cheese Texture: Julienne Swiss for a chewy bite that complements the shrimp’s softness—freshly cut enhances flavor.
- Chill Time: Let the salad rest in the fridge for 15-20 minutes after tossing to meld flavors, but add shrimp just before serving for freshness.
Why You’ll Love This Recipe
You’re going to fall head over heels for Columbia’s Signature 1905 Shrimp Salad—it’s a dish that’s bursting with flavor and coastal charm! Imagine plump, juicy shrimp nestled atop crisp iceberg lettuce, mingling with nutty Swiss cheese and briny green olives—all hallmarks of the Columbia’s 1905 legacy. Then comes the dressing: a garlicky, tangy Worcestershire masterpiece that ties everything together with a zesty punch that’s pure Tampa magic. You’ll love how this salad takes the iconic 1905 recipe and gives it a seafood twist, swapping ham for shrimp to bring a light, refreshing vibe that’s perfect for warm days or a fancy lunch. It’s hearty enough to stand alone as a meal, yet versatile enough to pair with grilled fish or a warm Cuban roll. The tender shrimp against the crunchy lettuce, the salty olives dancing with the creamy cheese, and that dressing soaking into every bite—it’s a symphony of textures and tastes that’ll have you hooked. Plus, it’s so easy to whip up, with a quick shrimp poach being the only cooking step. This isn’t just a salad—it’s a celebration of Columbia’s heritage and Gulf Coast flavors that’ll leave you smiling and reaching for seconds every time!
Columbia’s Signature 1905 Shrimp Salad
A 1905-inspired shrimp salad with Swiss, olives, and tangy garlic-Worcestershire dressing over crisp lettuce.
Ingredients
- 1 pound medium shrimp (31-40 count), peeled and deveined
- 1 small head iceberg lettuce (about 4 cups torn into bite-sized pieces)
- ½ cup Swiss cheese, julienned
- ½ cup pimiento-stuffed green Spanish olives, sliced
- ¼ cup extra-virgin Spanish olive oil
- 2 garlic cloves, minced
- 1 tablespoon Worcestershire sauce
- 2 tablespoons white wine vinegar
- Juice of 1 lemon (about 2 tablespoons)
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Hey there, let’s dive into making this Columbia’s Signature 1905 Shrimp Salad—it’s going to be a seafood sensation! First, let’s cook those shrimp. Fill a medium pot with water, add a pinch of salt, and bring it to a gentle simmer over medium heat. Toss in your peeled and deveined shrimp and let them poach for 2-3 minutes—just until they turn pink and curl into a “C” shape. Don’t overcook—they should stay tender and juicy! Scoop them out with a slotted spoon, rinse under cold water to stop the cooking, and set them aside to cool slightly. The kitchen’s going to smell like a coastal dream!
- Now, the dressing—time to whip up that 1905 magic! In a small bowl or jar, combine the olive oil, minced garlic (chop it fresh for that zesty kick), Worcestershire sauce, white wine vinegar, lemon juice (squeeze it fresh—watch those seeds!), and dried oregano. Add a pinch of salt and pepper, then whisk it briskly or shake it up until it’s smooth and emulsified. Taste it—want more tang? Add a splash of lemon. More depth? A bit more Worcestershire. This dressing’s got that Columbia soul and it’s ready to shine!
- Let’s assemble this beauty! Tear your iceberg lettuce into bite-sized pieces and toss it into a big, cheerful bowl—it’s the crisp foundation we need. Add the julienned Swiss cheese (thin strips make it so pretty) and those sliced green olives for that briny pop. Pour that tangy dressing over the lettuce and toss gently with tongs—get every leaf coated in that garlicky goodness. Now, add the cooled shrimp on top—they’ll look like little pink jewels—and give it one last gentle toss to mix everything together.
- If you’ve got a few minutes, pop it in the fridge for 15-20 minutes to let the flavors meld, but it’s delicious right away too. Serve it up as a refreshing side or a light main—maybe with some warm Cuban bread to soak up the dressing. You’ve just made a salad that’s part Tampa tradition, part Gulf Coast glory, and all delicious—dig in and enjoy every succulent, tangy bite!
Notes
- For that 1905 authenticity, keep the olives and Swiss—they’re Columbia classics—but the shrimp make it uniquely coastal.
- Poach extra shrimp—they’re perfect for snacking or tossing into other dishes.
- Pair with a chilled white wine or Columbia’s sangria for a full Tampa-inspired meal!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 463Total Fat 41gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 32gCholesterol 169mgSodium 823mgCarbohydrates 5gFiber 1gSugar 1gProtein 20g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Shrimp: Medium-sized (31-40 count) shrimp are ideal—peeled and deveined, they cook quickly and offer a perfect bite. Fresh or frozen work; thaw frozen shrimp in cold water.
- Iceberg Lettuce: The 1905 base, iceberg brings cool, crisp texture. Choose a firm head and tear into bite-sized pieces for that classic crunch.
- Swiss Cheese: A 1905 staple, Swiss adds nutty richness. Julienne it thinly for a chewy contrast to the tender shrimp.
- Green Spanish Olives: Pimiento-stuffed olives deliver a briny zing and Spanish flair. Slice them thin to distribute their bold flavor evenly.
- Olive Oil: Extra-virgin Spanish olive oil is key for the dressing—its fruity, robust note echoes Columbia’s heritage.
- Garlic: Freshly minced garlic gives the dressing its 1905 punch—mince it fine for a bold, even infusion.
- Worcestershire Sauce: The 1905 secret weapon, this adds tangy depth and umami—don’t skip it for that authentic taste.
- White Wine Vinegar: Bright and fruity, this vinegar lifts the dressing, balancing the richness of the shrimp and cheese.
- Lemon Juice: Freshly squeezed lemon juice adds zesty brightness, enhancing the shrimp’s natural sweetness.
- Oregano: Dried oregano brings a subtle earthy note, tying into the 1905 dressing tradition.
Variations and Substitutions
- Shrimp Swap: Use cooked crab or lobster for a luxe twist, or grilled shrimp for a smoky flavor—adjust cooking time accordingly.
- Greens Options: Swap iceberg for romaine for a sturdier crunch, or mix in arugula for a peppery kick that pairs with shrimp.
- Cheese Alternatives: Replace Swiss with manchego for a Spanish vibe, or Parmesan shavings for a sharper, lighter touch.
- Olive Substitutes: Black olives or Kalamata can stand in for green Spanish—each shifts the brine profile, so tweak salt as needed.
- Protein Variations: Add ham back in with shrimp for a surf-and-turf feel, or use grilled chicken for a different twist.
- Dressing Tweaks: Add a teaspoon of Dijon mustard for a spicy lift, or swap white wine vinegar for apple cider vinegar for a fruity note.
- Crunch Addition: Toss in croutons or toasted almonds for extra texture—they complement the shrimp beautifully.
Storage Options
- Refrigerator: Store undressed salad (lettuce, cheese, olives) in an airtight container for up to 2 days. Cooked shrimp and dressing keep separately for 3 days—assemble fresh when ready.
- Make-Ahead: Prep dressing and cook shrimp a day ahead; store separately in the fridge and toss just before serving.
- Freezing: Not recommended—lettuce wilts, and shrimp texture suffers. Enjoy fresh or refrigerated for best results!
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