Shrimp Salad - cooking recipe

Ingredients
    3 tablespoons kosher salt, plus
    1 teaspoon kosher salt
    1 lemon, cut into quarters
    4 lbs large shrimp, in the shell (16 to 20 shrimp per pound)
    2 cups good mayonnaise
    1 teaspoon Dijon mustard
    2 tablespoons white wine or 2 tablespoons white wine vinegar
    1 teaspoon fresh ground black pepper
    6 tablespoons minced fresh dill
    1 cup minced red onion (1 onion)
    3 cups minced celery (6 stalks)
Preparation
    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, 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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