Shrimp Salad (I)
Source of Recipe
net
List of Ingredients
Shrimp Salad
3 tablespoons plus 1 teaspoon kosher salt
1 lemon cut into quarters
4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
2 cups good mayonnaise
1 teaspoon Dijon mustard
2 tablespoons white wine or white wine vinegar
1 teaspoon freshly ground black pepper
3 tablespoons minced fresh dill
3 tablespoons minced fresh Italian parsley
1 cup minced red onion (1 onion)
3 cups minced celery (6 stalks)
2 tablespoons fresh lemon juice (if needed)
Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, Italian parsley, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Add lemin juice, if needed. Serve or cover and refrigerate for a few hours.
Yield: 12 servings Recipe
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