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Pat Conroy's Shrimp Salad




Source of Recipe


From storyteller, Pat Conroy


Recipe Introduction


Pat Conroy, one of America's favorite storytellers, talked about his unique cookbook It offers a great collection of amazing recipes and wonderful stories about his life that relate to the food.


List of Ingredients




1 pound large (21-25 count) shrimp, peeled and deveined
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon finely minced fresh tarragon
1 teaspoon fresh lemon juice
1 teaspoon tarragon vinegar
1/4 cup finely diced celery
1/4 cup finely minced scallions
1 teaspoon coarse or kosher salt
1/2 teaspoon freshly ground white pepper

Recipe





1. In a medium stockpot over high heat, bring 4 quarts abundantly salted water to a rolling boil. Add the shrimp and cook until just pink, about 3 minutes. Immediately transfer to a colander and run under cool water to stop the shrimp from cooking any further (only takes several seconds; shrimp should still be slightly warm when dressed). Shake the colander to drain any excess water.

2. In a small bowl, mix together mayonnaise, sour cream, and tarragon. Set aside.

3. In a medium mixing bowl, toss the warm shrimp with the lemon juice and vinegar. Stir in the celery and scallions. Add the mayonnaise mixture, salt, and pepper and toss to coat. Cover and refrigerate until ready to serve. Taste to correct seasoning.

Serves 4 as a first course or sandwich filling. Serves 2 as a light lunch.


Recipe from The Pat Conroy Cookbook: Recipes of My Life by Pat Conroy, copyright © 2004 Pat Conroy. Excerpted by permission of Doubleday (Doubleday.com) a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.