Shrimp Salad

To avoid the problem of rubbery shrimp, start the shrimp in cold water and gently heat until the water reaches 165 degrees. Only a 1/4 cup mayonnaise was just right, but I used too much celery. My “one stalk celery” yielded  (1/2 cup) instead of the designated 1/3 cup. Chris was right.

Maybe I was hungry from snowboarding, or maybe there just is never enough shrimp. But Chris was very wrong when he said that it serves 6. It only serves 2!

Rating: 4-star.
Cost: $11 for 1-1/4 pounds of Shrimp Salad.
How much work? Medium.
How big of a mess?  Medium.
Start time 5:10 PM. Dinner time 6:10pm

I served it one bread, but eaten plain is just as good.

5 Responses to Shrimp Salad

  1. 1 lb shrimp (21-25), About 2 cups.
    1/4 cup fresh lemon juice plus 1 additional tablespoon, spent halves reserved 1-1/2 to 2 lemons.
    5 sprigs fresh parsley leaves plus 1 teaspoon minced parsley leaves
    3 sprigs fresh tarragon leaves plus 1 teaspoon minced tarragon leaves
    1 teaspoon whole black peppercorns plus ground black pepper
    1 tablespoon sugar
    Table salt
    1/4 cup mayonnaise
    1 small shallot , minced fine (about 2 tablespoons)
    1 small stalk celery , minced (about 1/3 cup)

    Peel, devein, and remove tails.
    Combine shrimp, 1/4 cup lemon juice, reserved lemon halves, parsley sprigs, tarragon sprigs, whole peppercorns, sugar, and 1 teaspoon salt with 2 cups cold water in medium saucepan.
    Place saucepan over medium heat and cook shrimp, stirring several times, until pink, firm to touch, and centers are no longer translucent, 10 minutes (water should be just bubbling around edge of pan and register 165 degrees on instant-read thermometer). Remove pan from heat, cover, and let shrimp sit in broth for 2 minutes.
    Meanwhile, fill medium bowl with ice water. Drain shrimp into colander, discard lemon halves, herbs, and spices.
    Immediately transfer shrimp to ice water to stop cooking and chill thoroughly, about 3 minutes.
    Remove shrimp from ice water and pat dry with paper towels.
    Whisk together mayonnaise, shallot, celery, remaining tablespoon lemon juice, minced parsley, and minced tarragon in medium bowl.
    Cut shrimp in half lengthwise and then each half into thirds;
    add shrimp to mayonnaise mixture and toss to combine.
    Adjust seasoning with salt and pepper and serve.
    Serve the salad on a bed of greens or on a buttered and grilled bun.

  2. Elena says:

    HMMMMMMMMMMM. this looks good…I see why I did not get the phone call to come and try this one!!!!!!!!!Only for two people haaah. wow 1\2 lb. of shrimp each of you?…….I guess I will eat that much too. I love shrimps and the salad does look good……..

  3. Confucius says:

    Hey! I didn’t know I could get an invitation to dinner by commenting in this blog!

    My family and I’d love to be invited to NJ for dinner. Just send me the air tickets COR-EWR (don’t bother for the return tickets… just don’t tell the “migra”) and we’ll be there just in time for the next recipe!

    Confucius, the Confused Chinese

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