Shrimp Salad

Published on July 20, 2014 | In | By |
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Ingredients

  • 3 T kosher salt plus 1 t
  • 1 lemon, cut into quarters
  • 4 lbs large shrimp in the shell (16 to 20 shrimp per lb)
  • 2 c mayonnaise
  • 1 t Dijon mustard
  • 2 T white wine or white wine vinegar
  • 1 t freshly ground black pepper
  • 6 T minced fresh dill
  • 1 c minced red onion (1 onion)
  • 3 c minced celery (6 stalks)

Instructions

  • 1. Bring 5 quarts of water, 3 T 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 cool water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool, then peel and de-vein the shrimp.
  • 2. In a separate bowl, whisk together the mayonnaise, mustard, wine, 1 t salt, the pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve, or cover and refrigerate for a few hours.

Instructions

  • 1. Bring 5 quarts of water, 3 T 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 cool water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool, then peel and de-vein the shrimp.
  • 2. In a separate bowl, whisk together the mayonnaise, mustard, wine, 1 t salt, the pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve, or cover and refrigerate for a few hours.

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