Heirloom Columbia Shrimp Salad with Lemon Dressing reimagines the 1905 classic with tender shrimp, juicy heirloom tomatoes, Swiss cheese, and olives. Tossed in a zesty lemon dressing, this vibrant salad blends Tampa’s culinary legacy with fresh, coastal flavors for a light, elegant dish that’s both timeless and refreshing.
Recipe Tips and Tricks
- Shrimp Poaching: Cook shrimp in simmering water with a lemon slice for 2-3 minutes—remove when they curl into a “C” for perfect tenderness.
- Tomato Selection: Choose heirloom tomatoes with varied colors and sizes—slice just before serving to keep their juices intact.
- Dressing Zing: Whisk the lemon dressing briskly and taste as you go—add extra zest or honey to balance the tartness to your liking.
- Cheese Prep: Julienne Swiss finely for a delicate texture that pairs with the shrimp—freshly cut keeps it flavorful.
- Chill Smart: Chill the salad briefly after tossing (15-20 minutes) to meld flavors, but add shrimp and tomatoes at the end for freshness.
Why You’ll Love This Recipe
You’re going to fall completely in love with this Heirloom Columbia Shrimp Salad with Lemon Dressing—it’s a dish that’s as beautiful as it is delicious! Picture plump, perfectly poached shrimp mingling with crisp iceberg lettuce, rich Swiss cheese, and briny green olives—all nods to the Columbia’s 1905 heritage—then elevated with the juicy, colorful burst of heirloom tomatoes. The dressing ties it all together: a bright, zesty lemon concoction that’s lighter than the original 1905 recipe, yet still packed with flavor, cutting through the richness with a refreshing tang. You’ll love how this salad takes Tampa’s culinary legacy and gives it a coastal, heirloom twist—perfect for a sunny lunch, a sophisticated starter, or a light dinner that feels special without being heavy. The tender shrimp, the sweet-tart tomatoes, and the citrusy dressing create a harmony that’s both elegant and approachable, making every bite a delight. It pairs beautifully with grilled fish or a glass of crisp white wine, yet shines on its own as a standalone star. Plus, it’s so easy to whip up—just a quick shrimp poach and a whisk of the dressing, and you’re ready to impress. This isn’t just a salad—it’s a fresh, flavorful celebration of Columbia’s roots and Gulf Coast charm that’ll have you savoring every spoonful and dreaming of the next time you can make it!
Heirloom Columbia Shrimp Salad with Lemon Dressing
A 1905-inspired shrimp salad with heirloom tomatoes, Swiss, olives, and zesty lemon dressing.
Ingredients
- 1 pound medium shrimp (31-40 count), peeled and deveined
- 1 small head iceberg lettuce (about 4 cups torn into bite-sized pieces)
- 2 medium heirloom tomatoes, sliced or chopped
- ½ cup Swiss cheese, julienned
- ½ cup pimiento-stuffed green Spanish olives, sliced
- ¼ cup extra-virgin olive oil
- Zest and juice of 1 lemon (about 2 tablespoons juice)
- 1 garlic clove, minced
- 1 teaspoon honey
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Hey there, let’s whip up this Heirloom Columbia Shrimp Salad with Lemon Dressing—it’s going to be a fresh, zesty delight! First, let’s cook those shrimp. Fill a medium pot with water, toss in a slice of lemon for extra flavor, and bring it to a gentle simmer over medium heat. Add your peeled and deveined shrimp and poach them for 2-3 minutes—just until they turn pink and curl into a “C” shape. Scoop them out with a slotted spoon, rinse under cold water to stop the cooking, and set them aside to cool. They’re going to be tender and juicy—perfect for this salad!
- Now, the dressing—time to bring that citrus magic to life! In a small bowl or jar, combine the olive oil, lemon zest and juice (zest it first, then squeeze—fresh is best!), minced garlic (keep it light for a subtle kick), honey, and a pinch of salt and pepper. Whisk it briskly or shake it up until it’s smooth and emulsified. Taste it—want more zing? Add a bit more lemon. Too tart? A touch more honey. This dressing’s bright and light, ready to lift our salad to new heights!
- 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 canvas we need. Add the julienned Swiss cheese (thin strips make it so elegant) and those sliced green olives for that briny pop. Slice or chop your heirloom tomatoes—let their colors shine—and add them to the mix. Pour that zesty lemon dressing over everything and toss gently with tongs—get every leaf and morsel coated in that citrusy goodness. Sprinkle the chopped parsley on top for a fresh, green finish, then add the cooled shrimp—they’ll look like little treasures nestled in there. Give it one last gentle toss to bring it all 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 gorgeous right away too. Serve it up as a refreshing side or a light main—maybe with some crusty bread to soak up the dressing. You’ve just made a salad that’s part Columbia heritage, part coastal joy, and all delicious—dig in and enjoy every bright, flavorful bite!
Notes
- For a 1905 nod, keep the Swiss and olives—they’re Columbia classics—but the shrimp and lemon dressing make it uniquely heirloom.
- Use the ripest heirloom tomatoes you can find—their flavor elevates the whole dish.
- Pair with a chilled sauvignon blanc or Columbia’s sangria for a perfect match!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 231Total Fat 14gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 9gCholesterol 169mgSodium 797mgCarbohydrates 6gFiber 1gSugar 3gProtein 21g
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 perfect—peeled and deveined, they cook fast and offer a tender bite. Fresh or thawed frozen work well.
- Iceberg Lettuce: A 1905 classic, iceberg provides crisp, cool texture. Pick a firm head and tear into bite-sized pieces for that signature crunch.
- Heirloom Tomatoes: These bring vibrant color and sweet-tart flavor—choose a mix of varieties (like Brandywine or Cherokee Purple) for visual appeal and taste.
- Swiss Cheese: A 1905 staple, Swiss adds nutty richness. Julienne it thinly for a delicate contrast to the shrimp and tomatoes.
- Green Spanish Olives: Pimiento-stuffed olives lend a briny zing and Spanish flair. Slice them thin to weave their flavor throughout.
- Olive Oil: Extra-virgin olive oil—preferably Spanish—forms the dressing’s base, offering a fruity, smooth backbone to the lemon.
- Lemon: Freshly squeezed juice and zest from one lemon give the dressing its bright, citrusy soul—use a ripe, juicy one.
- Garlic: A 1905 nod, freshly minced garlic adds subtle punch—keep it light to let the lemon shine.
- Honey: A touch of honey balances the lemon’s tartness, adding a gentle sweetness that ties the flavors together.
- Parsley: Fresh chopped parsley brightens the salad with a herbaceous lift—flat-leaf adds the best flavor.
Variations and Substitutions
- Shrimp Swap: Use crab meat or grilled shrimp for a different seafood vibe—grilled adds smokiness, crab brings sweetness.
- Greens Options: Swap iceberg for romaine for a sturdier bite, or baby spinach for an earthy twist—both pair well with shrimp.
- Tomato Alternatives: Use regular cherry tomatoes if heirlooms aren’t available, or diced Roma tomatoes for a firmer texture—keep the chop consistent.
- Cheese Substitutes: Replace Swiss with manchego for a Spanish flair, or feta crumbles for a tangy, salty kick.
- Olive Variations: Black olives or Kalamata can sub for green Spanish—each shifts the brine profile, so adjust salt accordingly.
- Dressing Tweaks: Add a teaspoon of Dijon mustard for a spicy lift, or swap honey for agave for a lighter sweetness.
- Herb Boost: Swap parsley for dill or basil—dill complements shrimp, basil enhances tomatoes.
Storage Options
- Refrigerator: Store undressed salad (lettuce, cheese, olives) in an airtight container for up to 2 days. Shrimp and dressing keep separately for 3 days—assemble fresh before serving.
- Make-Ahead: Poach shrimp and prep dressing a day ahead; store separately in the fridge and toss just before serving.
- Freezing: Not recommended—lettuce wilts, and shrimp texture degrades. Enjoy fresh or refrigerated for best results!
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