Shrimp Salad by Melissa Clark (NY Times) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Salt and freshly ground black pepper
2lemons
1pound shelled large shrimp
¼cup mayonnaise
2tablespoons extra-virgin olive oil
½cup diced celery
¼cup diced red onion
¼cup chopped fresh dill, parsley or cilantro (or a combination)
Lettuce, avocado or other vegetables, for serving (optional)
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Directions: |
Directions:Step 1
Bring a medium pot of salted water to a simmer. Slice one of the lemons and add to the pot, along with the shrimp. Simmer, never letting the water boil if you can help it, until the shrimp turn opaque, 2 to 4 minutes, depending on their size. Drain well, and discard the lemon slices. If you like, you can chop the cooked shrimp into smaller pieces.
Step 2
Grate the zest from the remaining lemon into a large bowl. Halve the naked lemon and squeeze the juice into the bowl. Whisk in the mayonnaise and oil.
Step 3
Add the celery, onion, herbs and cooked shrimp, tossing to combine. Season to taste with salt and pepper. Cover and refrigerate until ready to eat. Serve with lettuce |
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Number Of
Servings: |
Number Of
Servings:2 to 4 |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: From comments:
1. drain the shrimp thoroughly after simmering (do not boil), perhaps even set them on a clean kitchen towel and pat dry. I learned my lesson as my dressing was a bit watered down
2. May be better to bake the shrimp for the salad, avoid any problem with watered down dressing. Baking shrimp, maybe even broiling them, dabbed with a bit of oil is so easy to do.
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