Spring Asparagus Shrimp Salad

Yield: Serves 4

Recipe courtesy chef Dominique Moussu


300 g raw Victoria Shrimp

100 g carrot, diced

100 g celery, diced

100 g yellow onion, diced

1 bunch asparagus, peeled and trimmed

100 g fiddlehead

100 g cherry tomatoes, halved

1 butter lettuce

50g red onion, diced

15mL Italian parsley

5 mL Dijon mustard

5 mL red wine vinegar

20 mL olive oil

10 mL sunflower oil

4 g fresh ginger, grated


  1. Cook the carrot, celery and yellow onion in olive oil on medium heat for 5 minutes without browning.
  2. Add raw shrimp in their shell, stir well and cover with a lid. Cook on low-medium heat for 2 minutes, stirring occasionally. Remove the shrimp, peel and reserve.
  3. Bring salted water to a boil and cook the asparagus for 3 minutes. Cool quickly in ice water, drain and cut in small pieces. Reserve refrigerated until needed.
  4. Cook the fiddleheads in boiling water for 4 minutes. Cool in iced water, drain and reserve.
  5. To make the dressing, mix the mustard with the vinegar, then add the olive oil and sunflower oil. Add the fresh grated ginger.
  6. In a bowl, prepare the salad, by mixing together the butter lettuce, cherry tomatoes and red onion. Add dressing to taste, reserving the extra for further use.
  7. Divide the salad between 4 plates, add the peeled shrimp and sprinkle with minced parsley.

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