Adaptation of a spicy shellfish dish from West Africa, Ibadan Shrimp Salad makes a colourful centrepiece for a summer buffet or an unusual first course. Serve it with crusty bread and accompany with some cold lager. Garnish with additional unshelled prawns or shrimps, if you like.
2 lb. cooked prawns or shrimps, shelled
1 small onion, thinly sliced and pushed out into rings
1 medium-sized red pepper, white pith removed, seeded and thinly sliced
1 medium-sized green pepper, white pith removed, seeded and thinly sliced
6 oz. canned okra (ladies’ fingers), drained and sliced
2 celery stalks, trimmed and thinly sliced
2 medium-sized tomatoes, quartered
1 tablespoon chopped fresh parsley
4 fl. oz. tomato juice
2 fl. oz. Worcestershire sauce
1 teaspoon Tabasco sauce
½ teaspoon cayenne pepper
1 teaspoon salt
½ teaspoon black pepper
First, make the dressing. In a medium-sized mixing bowl or a small screw-top jar, combine all the dressing ingredients, beating them with a fork or shaking the jar until they are well blended. Place the bowl or jar in the refrigerator to chill for 15 minutes.
Meanwhile, arrange all the remaining ingredients, except the chopped parsley, in a large serving dish. Pour over the dressing and, using two large spoons, carefully toss the ingredients until they are all well coated.
Place the salad in the refrigerator to chill for 30 minutes. Remove from the refrigerator, sprinkle over the parsley and serve.