Shrimp Salad
Shrimp salad is good for eating on crackers or crostini, wrappd in lettuce, or used to make a sandwich.
Shrimp Salad
from https://www.tasteofhome.com/
Thousand Island salad dressing adds a ton of flavor to the shrimp cups.
The original recipe was for a shrimp salad appetizer. The salad was served in mini phyllo cups. If making these, put the shrimp salad in the phyllo cups just before serving.
I would like to try this as a sandwich, similar to a Lobster Roll served in a buttered hot dog bun.
1 pound peeled and deveined cooked shrimp (61-70 per pound), finely chopped
1 medium celery rib, finely chopped
1/2 cup Thousand Island salad dressing
2 tablespoons mayonnaise
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
Mix shrimp and celery. In a bowl, mix salad dressing, mayonnaise and lemon juice; pour over shrimp mixture. Stir to combine. Refrigerate, covered, 1 hour.
The Best Shrimp Salad
from https://www.inspiredtaste.net/
This is the best shrimp salad we’ve made! It’s also very simple to make. You can use pre-cooked shrimp from the store or cook it yourself. We highly recommend cooking the shrimp for the most flavorful and perfectly textured salad, which only takes a few minutes.
1 pound poached shrimp
1/2 cup finely diced red bell pepper (Half of a large pepper)
1/2 cup finely diced celery (1 large stalk)
1/2 cup thinly sliced green onion (3 to 4)
1/2 cup (100 grams) mayonnaise, try homemade mayo
2 tablespoons fresh lemon juice
1/4 cup roughly chopped fresh dill
1/4 teaspoon fine sea salt
4 twists of pepper grinder
1 pound large raw shrimp (31-40 per pound), peeled and deveined
2 quarts water
1 lemon, cut in half
2 cloves garlic, peeled and gently smashed
1 bay leaf
3 twists pepper grinder
1 1/2 tablespoon salt
1/2 teaspoon Cajun seasoning, optional
Poach the Shrimp
Add 2 quarts of water to a large pot and place it on the stove over high heat. Squeeze a little lemon juice into the water and drop the lemon halves into the pot. Add garlic, bay leaf, pepper, salt, and Cajun seasoning. Bring the liquid to a rolling boil.
Once the water reaches a rolling boil, remove the pot from the heat and immediately submerge the shrimp into the hot water. Poach them for three minutes.
Using tongs or a slotted spoon, carefully transfer the cooked shrimp to a plate. Allow them to cool by placing them in the refrigerator.
Make the Salad
Once the shrimp have cooled, place them in a large bowl with the bell pepper, celery, green onion, mayonnaise, lemon juice, dill, salt, and pepper.
Gently mix the ingredients until they are well combined.
Allow the salad to sit in the refrigerator for at least one hour before serving, which allows the flavors to marinate and develop.
Makes 4 servings
Nutrition Per Serving Serving Size 1/4 of the recipe /
Calories 319 / Total Fat 21.2g / Saturated Fat 3.3g / Cholesterol 225.8mg / Sodium 464.3mg / Carbohydrate 4.7g / Dietary Fiber 1.2g / Total Sugars 1.6g / Protein 28.4g
Creamy Shrimp Salad
from https://www.foodandwine.com/
This shrimp salad is bright, creamy, and perfectly herbaceous. Small, tender shrimp get a quick poach in a flavorful bath of lemon and seasoning before being tossed with a blend of crunchy vegetables and fragrant herbs.
You can serve this shrimp salad with butter crackers, spooned onto crostini, or tucked into lettuce cups for a lighter bite. It also makes a great sandwich filling when layered between slices of your favorite bread.
4 cups water
1 large lemon, halved
1 tablespoon kosher salt, plus more to taste
2 teaspoons Old Bay seasoning, divided (or Cajun seasoning)
2 pounds small raw shrimp (51- to 60-count), peeled and deveined
2 celery stalks, chopped
1/2 cup celery leaves, roughly chopped, plus more for garnish
1/3 cup green bell pepper, deseeded and chopped
1/4 cup fresh chives, finely chopped
10 to 15 fresh tarragon leaves, finely chopped (about 1/2 teaspoon, packed)
4 to 5 fresh mint leaves, finely chopped (about 1/4 teaspoon, packed)
1/2 cup mayonnaise
1 1/2 tablespoons Dijon mustard
Place a large bowl of ice water next to the stovetop. Bring 4 cups water to a boil in a medium pot over high; once boiling, reduce heat to medium-low. Squeeze lemon juice into water and add lemon halves to pot. Stir in salt and 1 teaspoon Old Bay.
Add shrimp to pot; reduce heat to low and simmer gently until shrimp are bright pink and just cooked through, 2 to 3 minutes. Transfer shrimp using a slotted spoon to prepared ice bath, and let cool; drain. Roughly chop shrimp into bite-size pieces.
Stir together celery, celery leaves, bell pepper, chives, tarragon, and mint in a large bowl. Add shrimp and remaining 1 teaspoon Old Bay to the vegetable mixture; toss to coat. Add mayonnaise and Dijon mustard, stirring mixture until evenly coated and well combined. Cover bowl with plastic wrap and refrigerate for about 1 hour before serving. Season with additional salt to taste and garnish with additional celery leaves.
Make ahead
Store shrimp salad in an airtight container in the refrigerator for up to 2 days.
Servings: 6
