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Shrimp Salad II

Source of Recipe


From "The Ultimate Cook Book" by Bruce Weinstein



List of Ingredients



• 1¼ pounds medium shrimp (about 35 per pound), peeled and deveined
  
• 2 small radishes, finely diced
  
• 1 rib celery, finely diced
  
• 3 small sweet pickles, finely chopped, or 2 tablespoons sweet pickle relish
  
• ½ cup mayonnaise
  
• 3 Tbsp sour cream
  
• 1 Tbsp lemon juice
  
• 2 tsp minced tarragon leaves or 1 teaspoon dried tarragon
  
• ¼ tsp salt
  
• ¼ tsp freshly ground black pepper
  
• Several dashes of hot red pepper sauce, or to taste
  






Instructions



1. Fill a large bowl halfway with ice water and set it aside. Bring a large pot of water to a boil over high heat. Add the shrimp and cook until pink and firm, about 3 minutes.
   
   
2. Remove the shrimp with a slotted spoon or strainer; place them in the ice water to chill. Drain and blot dry with paper towels. Coarsely chop the cooked shrimp and set aside.
   
   
3. Combine the radishes, celery, pickles, mayonnaise, sour cream, lemon juice, and tarragon in a large bowl. Add the shrimp and stir until all the ingredients are well combined; stir in the salt, pepper, and hot red pepper sauce. Cover and refrigerate for up to 2 days.
   
   Makes 4 servings
   
   






Final Comments


For an easier take on this salad: Use 1 pound frozen, precooked cold-water ("baby" or "salad") shrimp, thawed. Because they are so small, do not chop them.